This Greek salmon quinoa salad is fresh, easy, and packed with flavor. Tossed in a light red wine vinaigrette with romaine, feta, olives, tomatoes, cucumber, and onion. It's got 25g of protein—perfect for dinner or meal prep!
Greek food is the best. The flavors are so bold and fresh! You all loved my Greek pasta salad and Greek chicken meatballs, so I made this salmon quinoa salad to add to the rotation.
This salad has everything I love—flaky and crispy salmon, crunchy romaine, fluffy quinoa, feta cheese, and fresh veggies like cucumbers, tomatoes, olives, and onions. It's all tossed in a light, tangy red wine vinaigrette that brings it all together.
The best part? You can cook the salmon however you like—air-fried, seared, or baked. It's quick, easy, and perfect for meal prep. You can enjoy it warm or cold, and it's healthy, gluten-free, and can easily be made dairy-free.
Why you'll love this recipe:
- High in protein: This salmon quinoa salad has over 25g of protein to keep you full and strong.
- Super healthy: Made with salmon, quinoa, and lots of fresh veggies.
- Big flavor: It's loaded with Greek favorites like olives, feta, and a zesty vinaigrette.
- Quick to make: Ready in under 20 minutes—great for busy days.
- Easy to customize: Use your favorite greens and cook the salmon your way—air fryer, skillet, or oven!
The ingredients
Quinoa. A protein-packed grain that makes the salad hearty and filling without feeling heavy.
Salmon. The star protein! Flaky, flavorful, and rich in healthy fats like omega-3s. You can use fresh or frozen salmon fillets.
Olive or avocado oil. Adds healthy fats and helps crisp up the salmon when cooking.
Romaine or arugula. A crunchy, fresh base. Romaine is classic and mild, while arugula adds a peppery bite.
Cherry tomatoes. Juicy and sweet—perfect for balancing the tangy dressing.
Red onion. Thinly sliced red onion gives a sharp, savory flavor that complements the creamy feta and salty olives.
Cucumber. Light, crisp, and super refreshing in every bite.
Kalamata olives. These olives are salty and bold, giving the salad that signature Mediterranean taste.
Feta cheese. Creamy and tangy, with just the right amount of richness.
Fresh dill. A sprinkle of fresh dill adds a light, herby flavor that brightens up all the ingredients.
Red wine vinaigrette. A zesty blend of olive oil, vinegar, Dijon mustard, oregano, and water that ties it all together.
How to make Greek salmon quinoa salad
First, cook the quinoa according to the package instructions. (Tip: ½ cup dry quinoa makes about 1.5 cups cooked quinoa.)
Slice the red onion thinly and soak it in cold water for 10-15 minutes to mellow the flavor.
Drizzle about ½ tablespoon of dressing on each piece of salmon and rub it in.
Heat oil in a skillet and sear the salmon for 4-5 minutes on one side. Then, flip and cook for an additional 3-5 minutes, or until done.
Assemble the Greek salmon quinoa salad and pour the remaining dressing on top.
Top Tips
- Use microwave quinoa: For a quick shortcut, try microwavable quinoa, such as the Trader Joe's version, to save time.
- Frozen salmon works great: No need to worry about fresh—thaw frozen salmon overnight or use the microwave's defrost function.
Equipment
- Skillet or Air Fryer
- Knife
- Cutting board
- Bowl (for soaking onions)
- Measuring spoons
Substitutions & Variations
- Make it dairy-free: Skip the feta or swap it with vegan cheese or a dairy-free feta alternative.
- Make it gluten-free: This salad is naturally gluten-free.
- Cook salmon in an air fryer: Preheat to 380°F, add seasoned salmon fillets to the basket, and cook for 8-12 minutes, flipping halfway through. Check at the 6-minute mark to ensure it's cooked to your liking.
- Swap quinoa for couscous or farro: For a different texture or flavor, consider using couscous or farro as a replacement for quinoa, while still maintaining a hearty consistency.
- Swap Kalamata olives for green olives: If you're not a fan of Kalamata olives, green olives can add a slightly different, yet still briny, flavor.
- Add avocado: For extra creaminess and healthy fats, top the salad with sliced or mashed avocado.
- Try a different dressing: If red wine vinaigrette isn't your thing, consider balsamic vinaigrette or lemon-tahini dressing for a distinct flavor profile.
How to Store & Meal Prep
Storing: Store your Greek quinoa, salmon, and salad components separately in airtight containers. The quinoa and salmon will stay fresh in the fridge for up to 3 days.
Reheating the Salmon: Reheat the salmon in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also use a microwave on low power, reheating in short intervals and checking for doneness to avoid overcooking. Tip: Don't reheat the salad itself! Just add fresh greens and veggies when you're ready to eat.
Frequently Asked Questions
Quinoa is naturally gluten-free, making it a safe and nutritious option for individuals with gluten sensitivity or celiac disease.
Yes! Frozen salmon works perfectly. Just thaw it in the fridge overnight or use the microwave's defrost setting.
Yes! You can bake the salmon in the oven at 400°F (200°C) for approximately 12-15 minutes or until it flakes easily with a fork.
Yes! Skip the feta or swap it with a dairy-free cheese alternative.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Greek Salmon Quinoa Salad
Ingredients
The Salad:
- ½ cup dry quinoa, I like tricolor
- 4 salmon portions, 4-6 oz each, skin removed
- 2 tablespoon dressing, recipe below
- 1 tablespoon avocado or olive oil, for cooking salmon
- 3 - 5 cups arugula or romaine hearts
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives
- ½ cup feta crumbles
- ⅓ cup very thinly sliced red onion, soaked in cold water for 10-15 minutes
- 1 large cucumbers, sliced
- Fresh dill for garnish
The Dressing:
- 6 tablespoon extra virgin olive oil
- 4 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1-2 tablespoon water
- 1 teaspoon dried oregano
Instructions
- Prepare Quinoa: Cook quinoa according to package instructions. ½ cup dry quinoa should yield about 1.5 cups of cooked quinoa.
- Soak Red Onions: Thinly slice red onions and soak them in cold water while you cook the salmon and quinoa. This helps mellow the onion flavor. Let them soak for 10-15+ minutes.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dijon mustard, water, and dried oregano to create the dressing.
- Prepare Salmon: Drizzle about ½ tablespoon of the dressing over each salmon portion. Rub the dressing over the salmon to coat.
- Cook Salmon in Skillet: Heat about 1 tablespoon of oil in a skillet and sear the salmon for 4 - 5 minutes on the top side. Flip the salmon and finish cooking to your desired doneness (approximately 3-5 minutes more).
- Cook Salmon in Air Fryer: Preheat your air fryer to 380°F, add your seasoned salmon fillets into the basket, and the air fryer for 8 – 12 minutes, flipping halfway through. I recommend checking at the 6-minute mark to ensure the salmon is cooking properly.
- Assemble Salads: Portion out arugula (or romaine), cooked quinoa, sliced cucumbers, cherry tomatoes, and olives onto plates. Drain the soaked red onions and add them to the salads. Place the cooked salmon on top of each salad and crumble feta over the salads. Finally, drizzle the assembled salads with the prepared dressing and sprinkle fresh dill on top. Enjoy!
Notes
Nutrition
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