Salmon Quinoa Salad with Roasted Veggies
This Salmon Quinoa Salad with Roasted Veggies definitely checks all the boxes- nutritious, delicious and satisfying. With over 40 grams over protein per serving, this Salmon Quinoa Salad is great for meal prep– you can prep all the components ahead of time and assemble for one quick meal.
Similar to my Salmon Quinoa Bowl, Salmon with Lemon and Dill, Za’atar Salmon and my Sheet Pan Salmon with Broccoli and Sweet Potatoes, this salmon and quinoa recipe is naturally gluten free and is heart-healthy. My family enjoyed this salad during Thanksgiving and I love it in January, but it’s the kind of salad you can enjoy all year round!
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Why this recipe works
- Seasonal flavors: The roasted butternut squash and brussel sprouts gives this salmon and quinoa salad a cold-weather vibe.
- Versatile: Salmon with quinoa salad has so many different ways it can be enjoyed. Try it with tossed spinach, shredded carrots, roasted sweet potato or toss in my Turmeric Chickpeas.
- Perfect make-ahead meal : Similar to my Goat Cheese and Pomegranate Salad with Quinoa and Cauliflower Tabbouleh, you can prep all the ingredients ahead of time .
Ingredients
- Alantic salmon. Any salmon works- I normally use atlantic salmon for its thickness and affordability.
- Extra virgin olive oil.
- Cooked quinoa. Use regular or tri-color.
- Brussel sprouts.
- Butternut squash.
- Red bell pepper.
- Feta.
- Sunflower seeds. Roasted and salted is best.
- Ancho Rub. This consists of ancho Chile powder, paprika, oregano, garlic powder, ground mustard, salt and black pepper.
- Dijon Maple Dressing. An easy and delicious dressing that uses extra virgin olive oil, dijon mustard, maple syrup, lemon juice, salt and pepper.
How to make Salmon Quinoa Salad
Step One: Start with preheating the oven to 400 degrees F. Cook the quinoa according to the package and set aside to allow it to cool.
Step Two: Line a large sheet pan with parchment paper and assemble the veggies in a single layer onto the sheet pan. Drizzle with olive oil and season with salt and pepper. Place the veggies in the oven for 11-12 min.
Step Three: Drizzle salmon with olive oil over the top and season with the ancho rub spices. Rub the seasoning into the salmon. Take out the veggies and place the salmon fillets in the middle of the tray and bake for 12-13 more minutes or until the salmon is opaque.
Step Four: Prepare the Dijon Maple Dressing-In a small bowl, add the maple syrup, lemon and dijon mustard.Slowly drizzle in the olive oil while whisking to combine. Season with salt and black pepper and set aside.
Step Five: Once the salmon and veggies are cooked, take it out from the oven. Assemble the salad in a large bowl by adding the cooked quinoa, feta, sunflower seeds and the roasted veggies. Gently combine and drizzle the dressing lightly. Top with salmon and serve.
Storing and reheating instructions
Store quinoa and vegetables separately in the fridge for up to 2 days. Reheat the quinoa and veggies for 30 second in the microwave and salmon for 1 minute.
Helpful tips for this Salmon Quinoa recipe
- Avoid overcrowding the pan. This will cause the veggies to steam instead of roast.
- Pan sear the salmon if you’d like more of a crust type texture.
- Use more or less of quinoa and/or the veggies.
- This quinoa salad can be served room temp.
- Add the feta and sunflower seeds just before serving.
- For easier meal prep, cut up the veggies the night before and have everything ready to go the day you’re going to cook it.
- Store all the salad components separately if you’d like to mix and match with other food items throughout the week.
Serving suggestions
This Quinoa Salad with Salmon has many variations and dietary options available.
- Swap quinoa for brown rice or farro or couscous (if you don’t need gluten free)
- Add in goat cheese or it with nuts, dried fruit or fresh pomegranates like in my Tofu and Lentils Bowl and Goat Cheese and Pomegranate Salad with Quinoa .
- Use a simple vinaigrette like lemon and olive oil.
- Add in chopped spinach, kale or other greens for a lighter feel.
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Salmon Quinoa Salad with Roasted Veggies
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Ingredients
- 1 ½ pound atlantic salmon
- 4 tbsp extra virgin olive oil plus more as needed
- 1 ½ cup cooked quinoa
- 1 cup brussel sprouts cut into 4's
- 1 cup butternut squash small diced
- 1 cup red bell pepper small diced
- ¼ cup feta plus more if needed
- ¼ cup sunflower seeds
Ancho Spice Rub
- 1 teaspoon ancho Chile powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 tsp ground mustard
- 1/4 tsp black pepper
- 1/2 teaspoon kosher salt
Dijon Maple Dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 ½ tablespoon maple syrup
- 1 teaspoon Lemon juice
- Salt and Black pepper as needed
Instructions
- Start with preheating your oven to 400 degrees F. Cook the quinoa according to the package and set aside to allow it to cool.
- Line a large sheet pan with parchment paper and assemble the veggies in a single layer onto the sheet pan. Drizzle with olive oil and season with salt and pepper. Place the veggies in the oven for 11-12 min.
- Drizzle salmon with olive oil over the top and season with the ancho rub spices. Rub the seasoning into the salmon. Take out the veggies and place the salmon fillets in the middle of the tray and bake for 12 more minutes or until the salmon is opaque.
- Prepare the Dijon Maple Dressing-In a small bowl, add the maple syrup, lemon and dijon mustard.Slowly drizzle in the olive oil while whisking to combine. Season with salt and black pepper and set aside.
- Once the salmon and veggies are cooked, take it out from the oven. Assemble the salad in a large bowl by adding the cooked quinoa, feta, sunflower seeds and the roasted veggies. Gently combine and drizzle the dressing lightly. Top with salmon and serve.
Notes
- Avoid overcrowding the pan. This will cause the veggies to steam instead of roast.
- Cook time will vary for the salmon depending on thickness.
- Pan sear the salmon if you’d like more of a crust type texture.
- This quinoa salad can be served room temp.
- Add the feta and sunflower seeds just before serving.
- Use more or less quinoa and /or vegetables if you like.
- For easier meal prep, cut up the veggies the night before and have everything ready to go the day you’re going to cook it.
- Store all the salad components separately if you’d like to mix and match with other food items throughout the week. Store in airtight containers in the fridge for up to 2 days. Salad tastes best at room temp. Reheat the quinoa veggie mix in the microwave for 30 seconds and salmon for 1 minute.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
