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Super Healthy Salmon Salad

Updated: Oct 25, 2022


As the weather is warming up, I thought I would share with you my ideal healthy recipe on a warm day. Salads are cooling and refreshing and contain valuable Vitamin K, Folate and Fibre important for our health. This salad is high in protein and omega 3 as it contains salmon and quinoa.


This is an excellent meal to make the night before and take for work when meal prepping. However, it may be a good idea to keep dressing separate to prevent ingredients becoming soggy.


This is a great recipe for those in busy professions as it contains valuable nutrients that help combat fatigue and stress such as magnesium, B vitamins and protein.

But without further ado here is the recipe for you all.

Super Healthy Salmon Salad

Serves 6

Ingredients:

  • 100g tricolour quinoa

  • 6 sprigs parsley

  • 1/2 lemon zest

  • 1 garlic clove

  • 1/2 long red chilli

  • 60g olive oil

  • 600g salmon fillet

  • 1 red capsicum

  • 1/2 red onion

  • 1 cucumber

  • 150g feta or goats cheese

  • 3 sprigs basil

  • 300g tomatoes

  • 1 avocado

  • 100g kale thinly sliced

  • 2 tbsp of chives

  • 1 tbsp pepitas or nuts of choice

  • 2 tbsp dried cranberries

  • Yogurt for serving

Method:

  1. Rinse quinoa in a sieve under running water for 1 minute.

  2. Place in saucepan with 250g of filtered water and simmer on medium heat for 15 minutes or until water is absorbed. Set aside.

  3. Mince garlic clove and finely diced chilli. Add to saucepan with half of the olive oil and sauté for 2 minutes on medium heat.

  4. Transfer to a bowl, add half of the parsley finely chopped and lemon zest. Mix well.

  5. Cover salmon with garlic and lemon mixture and steam or grill for 14-18 minutes until cooked. Set aside and allow to cool then use a fork to break into pieces and add to serving bowl with quinoa (alternatively you can keep salmon whole and serve alongside salad).

  6. Dice onion, capsicum, cucumber, tomatoes, and avocado and mix with 100g of crumbled feta, and chopped basil, chives and remaining chopped parsley.

  7. Add remaining oil, mustard and vinegar to a jar and shake well to combine. Depending on when you are eating you can either mix through salad now or drizzle over when serving.

  8. Finely slice kale and add to serving bowl with quinoa and salmon. Add chopped salad mixture and toss to combine. Sprinkle with dried cranberries, pepitas, remaining feta and serve immediately with a dollop of yogurt on top.

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