This Salmon Quinoa Salad is a fresh and hearty salad with roasted salmon, crisp veggies, and fluffy quinoa—tossed in a simple balsamic dressing you’ll want on everything.
This salmon quinoa salad isn’t just another “healthy lunch.” It’s the kind of meal that hits the mark when you want something light and filling. You’ve got warm, roasted salmon with just the right seasoning, fresh herbs, crunchy vegetables, and tender quinoa to hold it all together.
It’s fast to prep, packs beautifully for lunch, and gives your body something it actually wants. Looking for more protein-packed bowls like this? Try my Pesto Chicken Quinoa Bowl, Garlic Shrimp Scampi over Quinoa, or this herby Greek Pesto Quinoa Salad—all loaded with real ingredients and real flavor.
What Makes This Salmon and Quinoa Salad a Go-To
- Balanced: You get protein, fiber, and healthy fats in one bowl. Plus, it's gluten-free.
- Customizable: Easily swap ingredients for whatever you have.
- Meal-Prep Friendly: Holds up well in the fridge for a few days and makes it easy to eat healthy on the go.
Ingredient Substitutions That Work
Salmon: Swap with canned salmon to save time. Frozen salmon can be used but be sure to thaw overnight before baking.
Dressing: Use white wine vinegar instead of balsamic for a brighter finish. Try using a flavored or infused balsamic vinegar for a different flavor.
Herbs: Swap parsley and dill with basil or cilantro.
The Veggies: You can use any vegetables you have on hand. It's a great way to use up leftovers.
See the recipe card for full information on ingredients and quantities.
How to Make Salmon Quinoa Salad (Step-by-Step)
Step 1: Season and roast the salmon until flaky.
Step 2: Cook the quinoa and chop the veggies while the salmon is baking.
Step 3: Stir in the olive oil and balsamic vinegar until well combined.
Step 4: When the salmon is done, drizzle with fresh lemon juice.
Step 5: Flake the salmon or leave it whole and serve with the quinoa salad.
Pro Tips From the Test Kitchen
- Roast salmon skin-side down for crispier skin and easier cleanup.
- Cool your quinoa before mixing to prevent soggy veggies.
- Add the salmon last so it stays in chunks and doesn’t break down.
- Salt after tossing the salad, if needed. Since the quinoa is seasoned with the broth, and the salmon is already seasoned, you may find that extra salt isn't necessary.
Easy Variations to Try
- Mediterranean Style: Add kalamata olives, feta, and swap balsamic for lemon juice.
- Spicy Kick: Toss in red pepper flakes or use a mango habanero balsamic.
- Grilled Veggies: Substitute some raw veggies for roasted zucchini or bell peppers.
Meal Prep, Storing & Reheating Tips
This quinoa salmon salad is perfect for prepping ahead. Keep dressing on the side if storing longer than a day or two. It’ll stay fresh in an airtight container for up to 3 days.
You don’t need to reheat it, but if you want the salmon warm, microwave it separately and fold it into the salad just before eating.
🍱 Make it a full meal prep by storing in divided containers with the salmon and veggies.
Frequently Asked Questions
This salad is great on its own, but you can serve it alongside a bowl of Potato Kale Soup or a slice of crusty bread.
It’s typically served cold or at room temperature, but you can enjoy the salmon warm if preferred.
Totally. We love it with leftover Air Fryer Salmon or Cajun Honey Butter Salmon. Just flake it in and you’re good to go.
More Healthy Salads You'll Love
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Healthy Salmon Quinoa Salad
Ingredients
For The Quinoa
- 1 cup quinoa rinsed
- 2 cups chicken broth or water for more flavor, use broth
For The Salmon
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ½ lemon juiced
- 1.5 lb salmon fillet or three 5 oz pieces
For The Salad
- 1 red bell pepper chopped
- 1 cucumber chopped
- ½ red onion finely chopped
- 10 oz cherry tomatoes halved
- Handful of fresh parsley chopped
- Handful of fresh dill chopped
For The Dressing:
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine rinsed quinoa with chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside to cool.
- Preheat your oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Drizzle with olive oil, then season with paprika, Italian seasoning, salt, pepper, and lemon juice.
- Roast for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let cool slightly, then flake into large chunks.
- In a small bowl or jar, whisk together balsamic vinegar and olive oil. Season with a pinch of salt and pepper. Shake or whisk until fully emulsified.
- In a large bowl, combine the cooled quinoa, chopped vegetables, and fresh herbs. Pour the dressing over and toss until evenly coated. Gently fold in the flaked salmon last to keep the pieces intact.
Notes
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- If using skin on salmon, roast skin-side down
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- Cool your quinoa before adding to the vegetables
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- Don't oversalt the salad. Wait until the end and season to taste.
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