Salmon Quinoa Salad with Roasted Veggies
This Salmon Quinoa Salad with Roasted Veggies has over 40 grams of protein and its a salad that definitely checks all the boxes- nutritious, delicious and satisfying. Salmon Quinoa Salad is great for meal prep-prep all the components ahead of time and assemble for one quick meal.
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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
Notes:
Helpful tips for this Salmon Quinoa recipe:
- 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
Calories: 678kcalCarbohydrates: 26gProtein: 41gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gCholesterol: 102mgSodium: 1014mgPotassium: 1299mgFiber: 5gSugar: 7gVitamin A: 4589IUVitamin C: 43mgCalcium: 146mgIron: 4mg
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