Spring Salmon + Quinoa Salad Recipe

Salmon + Quinoa Salad with Avocado

Salmon is an excellent source of omega-3 fatty acids, known for their anti-inflammatory properties. In this salad salmon is paired with quinoa, a complete protein source, and topped with avocado for healthy fats. These nutrients support muscle growth, reduce inflammation and contribute to an effective recovery post exercise.

3 wild salmon filets
2.5 tablespoons low fat yogurt
1 small lemon juiced
Salt and pepper to taste
½ tablespoon dill (fresh or dried)
1 teaspoon cumin powder

Quinoa Salad
2 cups cooked tricolor quinoa cooled
½ cup diced cucumber
½ cup thin sliced red onions
5 cups mixed greens
2 medium avocados
¼ cup sunflower seeds


  1. Preheat the oven to 350 degrees
  2. In a bowl, add the yogurt, salt, black pepper, dill, cumin, and lemon juice, then mix. Place the salmon’s skin down and spread a thin layer of creamy dill over the salmon.
  3. Place salmon in the oven on the middle rack and bake for 20-25 minutes or until they are fully cooked.
  4. Once cooked, allow the Salmon to cool and then break the salmon into irregular, chunky pieces. Set aside while assembling the salad.

Quinoa Salad

  1. In a bowl, add the mixed greens, cucumber, quinoa, and avocado. Add your desired salad dressing.

Top the salad with the chunky salmon pieces, red onions and sunflower seeds. Mix and enjoy!

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