This light and nutritious salmon salad combines flaky, seasoned salmon with quinoa, crisp cucumber, mixed greens, and juicy cherry tomatoes. A simple olive oil and lemon dressing ties everything together, making this dish a refreshing, well-balanced meal.
Ingredients (Serves 1):
- 1 salmon fillet (3 oz)
- 1/4 cup cooked quinoa
- 1/2 cucumber, sliced
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt, pepper, and garlic powder to taste
Directions:
- Preheat the oven to 400°F (200°C). Season the salmon fillet with salt, pepper, and garlic powder. Bake for 12-15 minutes until cooked through and flaky.
- While the salmon is baking, prepare the quinoa according to package instructions and set aside to cool.
- In a bowl, combine the mixed greens, cucumber, cherry tomatoes, and cooked quinoa.
- In a small bowl, whisk together the olive oil and lemon juice to make the dressing.
- Place the cooked salmon on top of the salad and drizzle with the dressing.
Estimated Nutrition per Serving (recipe makes 1 serving): 461 Calories; 30g Protein; 29g Fat; 21g Carbs; 6g Sugar
