This high protein salmon quinoa salad is so light and refreshing with almost 36 grams of protein per serving! Filled with tender salmon, fluffy quinoa, crunchy cucumbers, fresh tomatoes, and dill and bold lemon flavor.
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You'll Love This Salmon Quinoa Salad!
- A good source of healthy fats from salmon!
- This salmon salad is an easy meal prep recipe.
- Fresh and simple ingredients - just like this protein pasta salad.
- Almost 36 grams of protein per serving (just like our high protein dense bean salad!)
- Quinoa salmon salad is a great way to use up leftover salmon!
- The creamy yogurt dressing adds protein and tastes so delicious!
Ingredients for a High-Protein Salmon Quinoa Salad
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Salad Ingredients
- Quinoa. I usually use white quinoa because it's what I have on hand. You can use tricolor quinoa, or swap quinoa for brown rice to make a salmon bowl.
- Feta cheese. Feta cheese gives this quinoa salmon salad a delicious cheesy and salty quality.
- Grape tomatoes. Slice grape or sweet cherry tomatoes in half for a burst of fresh veggie flavor. Substitute with red bell pepper if desired.
- Cucumbers. Crunchy cucumbers give the salmon quinoa salad great texture and freshness.
- Fresh salmon. I generally use frozen sockeye salmon. You can use whatever salmon is accessible to you including smoked salmon or canned salmon.
Homemade Dressing Ingredients
- Fresh lemon juice and lemon vinegar. Fresh lemon juice adds acid and freshness to the dressing. You can use red wine vinegar or white wine vinegar if you need to swap. Add in some lemon zest if desired.
- Fresh herbs. I prefer dill because of its bold flavor (just like in our spinach quinoa salad.) Chopped fresh parsley or fresh mint will also be a good option.
- Extra virgin olive oil. Olive oil is the base of the vinaigrette. You can substitute avocado oil.
- Dijon mustard and Greek yogurt. Dijon mustard helps to bring the vinaigrette together along with the Greek yogurt which provides tanginess, creaminess, and protein!
- Garlic powder. I prefer garlic powder over fresh garlic in vinaigrettes because I think it incorporates better and is less intense in flavor than bites of raw garlic.
How to Make This Salmon Quinoa Bowl
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Cook the quinoa according to package directions. Cut salmon fillets into 1-inch pieces and season them with salt and pepper. Cook them in the air fryer for 5 minutes at 400 F. Refer to the recipe card for this air fryer salmon bites recipe or air fryer salmon for more information on cooking salmon.
- Add the salad dressing ingredients to a small bowl. Whisk together until combined and set aside.
- Add the salad ingredients to a large bowl. Gently mix the ingredients together.
- Flake the cooked salmon into the salad bowl. Mix gently and season with salt and black pepper to taste.
Expert Tips
- Add some chopped green onions or a chopped red onion for additional bite, texture, and flavor.
- Store leftovers in an airtight container for up to 4 days (makes a great quick lunch!)
- Try canned or smoked salmon for a quick meal prep option.
- Reserve a bit of the dressing to mix into the quinoa salmon salad the next day.
Other Light and Fresh Salad Recipes
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Light & Refreshing Salmon Quinoa Salad
Try this light and refreshing quinoa salmon salad for a tasty lunch that is full of fresh flavor and protein! Crunchy cucumbers, sweet tomatoes, flaky salmon, and nutty quinoa along with a delicious lemon dijon yogurt dressing make this a meal prep recipe you'll lvoe!
Servings 4 servings
Calories 482kcal
Ingredients
Salad Ingredients
- 2 cups cooked quinoa approximately 350 grams
- ½ cup feta cheese
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- 18 oz. fresh or frozen salmon thawed if frozen
Dressing Ingredients
- ¼ cup olive oil
- 1 tablespoon lemon vinegar sub red wine vinegar if needed
- 1 large lemon juiced
- 2 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ¼ cup plain Greek yogurt
- water to thin the dressing if needed
- salt and pepper to taste.
Instructions
- Cook the quinoa according to package directions.2 cups cooked quinoa
- Cut salmon fillets into 1-inch pieces and season them with salt and pepper. Cook them in the air fryer for 5 minutes at 400 F.18 oz. fresh or frozen salmon, salt and pepper
- Combine the salad dressing ingredients to a small bowl and whisky gently. Add a bit of water to thin the dressing if needed.¼ cup olive oil, 1 tablespoon lemon vinegar, 1 large lemon, 2 tablespoon dijon mustard, ½ teaspoon garlic powder, ¼ cup plain Greek yogurt, water
- Add the salad ingredients to a large salad bowl. Gently mix the ingredients together.½ cup feta cheese, 1 cup cherry tomatoes, 1 cup cucumbers, 2 cups cooked quinoa
- Use a fork to flake the cooked salmon pieces and add them into the salad bowl. Mix gently and season with salt and black pepper to taste.salt and pepper
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
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Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 26.7g | Protein: 35.8g | Fat: 26g
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