Salmon & Quinoa Salad
A perfect balance of fresh flavors, hearty textures, and complete protein.
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Ingredients
For the salmon:
1 lb salmon, skin removed and cut into cubes
1 tbsp olive oil, divided
½ tsp salt
1 tsp dried dill
½ tsp dried oregano
¼ tsp pepper
For the Quinoa:
3 cups cooked quinoa
1 cup finely chopped kale
⅓ cup finely chopped red onion
1 tbsp olive oil
Juice of ½ lemon
½ tsp salt
¼ tsp pepper
Greek yogurt
Fresh dill
Tahini & pistachios, optional
For the salsa:
2 ripe avocado, chopped
2 tbsp chopped fresh parsley
½ tbsp capers, chopped
⅓ cup crumbled feta cheese
½ tsp salt
¼ tsp pepper
1 tsp lemon zest
Juice of ½ lemon
1 tbsp olive oil
Directions
"Make the salsa. Add the avocado, parsley, capers, feta, salt, pepper, lemon zest, lemon juice, and olive oil to a small bowl, Mix to combine.
Season the salmon. Add the salmon to a medium bowl with the olive oil, salt, pepper, oregano, and dill. Toss to combine.
Heat a large skillet over medium-high, add the olive oil. Add the salmon and cook for about 2 minutes per side. Remove from the pan and set aside.
Make the quinoa. Add the quinoa, kale, onion, olive oil, lemon juice, salt, and pepper to a large bowl. Toss to combine.
Assemble the plate. Spread a smear of yogurt onto a plate, top with a couple of large spoonfuls of the quinoa, then some salmon and a scoop of the salsa. Drizzle with tahini and add pistachios, if using."
Disclaimer: The information provided on this website is for informational purposes only and should not be considered medical advice. It is essential to consult with a healthcare professional before starting any new diet or fasting program, especially if you have any underlying health conditions or concerns.
Ingredients
For the salmon:
1 lb salmon, skin removed and cut into cubes
1 tbsp olive oil, divided
½ tsp salt
1 tsp dried dill
½ tsp dried oregano
¼ tsp pepper
For the Quinoa:
3 cups cooked quinoa
1 cup finely chopped kale
⅓ cup finely chopped red onion
1 tbsp olive oil
Juice of ½ lemon
½ tsp salt
¼ tsp pepper
Greek yogurt
Fresh dill
Tahini & pistachios, optional
For the salsa:
2 ripe avocado, chopped
2 tbsp chopped fresh parsley
½ tbsp capers, chopped
⅓ cup crumbled feta cheese
½ tsp salt
¼ tsp pepper
1 tsp lemon zest
Juice of ½ lemon
1 tbsp olive oil
Directions
"Make the salsa. Add the avocado, parsley, capers, feta, salt, pepper, lemon zest, lemon juice, and olive oil to a small bowl, Mix to combine.
Season the salmon. Add the salmon to a medium bowl with the olive oil, salt, pepper, oregano, and dill. Toss to combine.
Heat a large skillet over medium-high, add the olive oil. Add the salmon and cook for about 2 minutes per side. Remove from the pan and set aside.
Make the quinoa. Add the quinoa, kale, onion, olive oil, lemon juice, salt, and pepper to a large bowl. Toss to combine.
Assemble the plate. Spread a smear of yogurt onto a plate, top with a couple of large spoonfuls of the quinoa, then some salmon and a scoop of the salsa. Drizzle with tahini and add pistachios, if using."
