Easy Grilled Salmon & Quinoa Salad
A simple, fresh summer dinner recipe featuring smoky grilled salmon paired with a vibrant quinoa salad tossed with fresh veggies and a tangy lemon vinaigrette. Perfect for quick, healthy meals that nourish without fuss.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (6 oz / 170 g each), skin-on
- 1 cup quinoa (170 g), rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes (150 g), halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 large lemon
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup crumbled feta cheese (75 g) or toasted pine nuts
Instructions
- Cook the quinoa: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and cool slightly.
- Prepare the salmon marinade: In a small bowl, whisk 2 tablespoons olive oil, juice and zest of half a lemon, 2 minced garlic cloves, salt, and pepper. Brush salmon fillets on both sides with marinade. Let sit at room temperature for 10-15 minutes.
- Make the quinoa salad: Chop cucumber, halve cherry tomatoes, finely chop red onion, and roughly chop parsley. In a large bowl, combine cooled quinoa and chopped veggies. In a small bowl, mix 1 tablespoon olive oil, juice of half a lemon, salt, and pepper to make dressing. Pour dressing over quinoa mixture and toss gently.
- Grill the salmon: Preheat grill or grill pan to medium-high heat. Place salmon skin-side down and cook 4-5 minutes per side until opaque and flakes easily, about 8-10 minutes total depending on thickness.
- Finish and serve: Plate a scoop of quinoa salad, top with grilled salmon. Optionally sprinkle with feta or pine nuts and garnish with a lemon wedge.
Notes
Marinate salmon for 10-15 minutes to add flavor without mushiness. Rinse quinoa well to remove bitterness. Let quinoa cool slightly before mixing salad to prevent wilting. If salmon sticks to grill, wait longer before flipping. Quinoa can be cooked a day ahead and stored refrigerated. Toast pine nuts in a dry skillet for extra crunch.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 475
- Sugar: 4
- Sodium: 150
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Keywords: grilled salmon, quinoa salad, summer dinner, healthy recipe, easy dinner, gluten-free, quick meal, fresh herbs, lemon vinaigrette