Quinoa and Salmon Salad Recipe | Yummly

Quinoa And Salmon Salad

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Full of omega-3s, herb seasoned baked salmon makes the perfect addition to this healthy salad. Full of robust flavor and textures, this Quinoa and Salmon Salad is a complete meal, a great make ahead option for lunch or dinner. Grated carrots, crunch cabbage, flaked salmon, fluffy quinoa, grapefruit, and turnips lend their unique flavors to this tasty salad. Tossed in a zesty citrus vinaigrette, this salad not only tastes great, but is good for you.


  • 2 salmon fillets (fresh)
  • 1/2 garlic clove
  • 1 teaspoon olive oil
  • 5 cilantro sprigs
  • salt (to taste)
  • mustard (to taste)
  • 125 grams white quinoa
  • 2 carrots (with leaves)
  • 1 turnip (small)
  • 1 chinese cabbage
  • 5 leaves cabbage
  • 2 white mushrooms
  • salt (to taste)
  • pepper (to taste)
  • mustard seed (to taste)
  • 1/2 grapefruit
  • 1/2 grapefruit juice
  • 2 teaspoons agave (or honey)
  • 1/2 lemon
  • 2 teaspoons olive oil
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    1. In a mortar place the garlic clove, the coriander, the olive oil and grind everything very well until it forms a very green paste, rub it on the salmon on both sides, season with salt and grinded mustard seeds, put in the oven and bake for 20 / 30 minutes in the oven grid at 180 degrees Celsius. Remove the salmon, remove the crust and put it back another 10 min so that it gets more crispy.
    2. Cooking quinoa has a trick to it, yes ma'am, see here how to do it perfectly.
    3. Cook the Savoy and the Chinese cabbages for a few minutes in boiling water (really just a few minutes) so that the cabbages may still feel crunchy in the salad.
    4. Grate raw carrots with the potato grater, from the cabbage coarsely, from grapefruit slices, cut the raw turnip (julienne style). Add the flaked salmon, removing fine spines. Mince very well the carrots raw and sprinkle on top, along with the skin of the salmon previously removed from the oven still very crunchy, and also the mushrooms cold the leftover of dinner) it is necessary not to waste.
    5. Drizzle with the vinaigrette, for this just add all the ingredients in a bowl and wrap well with a wire rod.
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    NutritionView More

    Sodium22% DV520mg
    Fat20% DV13g
    Protein35% DV18g
    Carbs11% DV34g
    Fiber28% DV7g
    Calories320Calories from Fat120
    Total Fat13g20%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat120
    Total Carbohydrate34g11%
    Dietary Fiber7g28%
    Vitamin A120%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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