Salmon with Quinoa Salad

Salmon with Quinoa Salad

This Salmon with Quinoa Salad is perfect if you are looking for a delicious salmon recipe that’s equally good for a Valentine’s dinner or for the family. The salmon is topped with a salsa verde sauce that is easy to make and so delicious.

Salmon with Quinoa Salad


  • 4 skinless salmon filets
  • 1 cup red quinoa
  • 6 oz cherry tomatoes (approx 20), cut in half
  • 3 oz arugula
  • 2 cloves minced garlic, smashed into a paste
  • kernels from 1 ear of corn
  • 1 bunch flat leaf parsley, roughly chopped
  • 2 tbsp capers, roughly chopped
  • 2 tbsp sliced almonds, finely chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp minced shallot
  • olive oil


  1. Heat a large pot of water to boil. Rinse the quinoa under cold water and drain. Add the quinoa to the pot of boiling water and cook for 18-20 minutes, until tender. Drain thoroughly and return to pot.
  2. Put the minced shallot in a medium bowl with the vinegar. Add the parsley, capers, almonds and half the garlic paste. Stir in enough olive oil to make a rough paste. Season with salt and pepper to taste.
  3. In a large non-stick pan, heat 1 tbsp of olive oil on medium high heat. Add the corn. Cook, stirring occasionally for 2-3 minutes. Add tomatoes and remaining garlic paste. Season with salt and pepper. Cook, stirring occasionally for 2-3 minutes. When softened and fragrant, add to the pot of cooked quinoa.
  4. Salt and pepper both sides of salmon filets. Heat 1 tbsp of olive oil on medium high heat. Cook the salmon filets 3-4 minutes per side or to your desired degree of doneness. Remove from heat.
  5. Add the arugula to the pot of quinoa, corn and tomatoes. Stir to combine and season with salt and pepper to taste.
  6. Plate the dish. Top the salmon with the salsa verde.


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