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    Home » Recipes » Soups/Salads

    Quinoa Salmon Salad with Creamy Dressing

    April 3, 2016 By Monika Last Updated January 18, 2025 2 Comments

    Jump to Recipe

    This quinoa salmon salad is made with herbs for freshness and vegetables for crunch and comes with an easy lemon-mayo dressing. It's satisfying and delicious, easy to make and, if you follow my meal prep tips, can be put together in minutes.

    Top down view of quinoa salmon salad in white bowl.

    This quinoa salmon salad combines fluffy quinoa, salmon, refreshing cucumber, earthy spinach, crunchy pistachios and sweet and juicy pomegranate. Fresh herbs and a zesty lemon dressing complete this delicious salad.

    This quinoa and salmon salad is also high in protein and fibre, as well as healthy fats, which makes it perfect to enjoy as a stand-alone, satisfying, nutritious salad meal. Another high-protein salad with quinoa you might also like beet and quinoa salad.

    Quinoa salmon salad ingredients and substitutions

    Ingredients for making salmon quinoa salad in individual dishes.
    Quinoa salmon salad ingredients.
    • Quinoa: use any. You can either cook quinoa from scratch (see Step 1 below), or buy ready-to-eat quinoa.
    • Salmon: I used leftover cooked salmon but you can use canned if preferred (see also salmon potato salad). You can also try adding smoked salmon (see Variations below for details).
    • Cucumber: adds freshness and is the perfect accompaniment to salmon.
    • Spinach: adds flavour and colour. You can use arugula/rocket leaves instead of or in addition to the spinach.
    • Herbs: a combination of dill and chives.
    • Dressing: mayonnaise, vegetable oil, lemon juice and zest, and honey. If you want to keep the calories of your salmon quinoa salad down use half mayo half yogurt.
    • Garnish: adds texture, flavour and colour. I used pomegranate seeds and pistachios, but you can use dried cranberries (briefly soaked in some lemon juice) and flaked almonds instead.
    • Salt and pepper to taste.

    Step-by-step recipe instructions

    1.Prepare quinoa: Boil the quinoa according to packet instructions (alternatively use ready-to-eat quinoa). Set aside to cool completely.

    2. Make dressing: Whisk together the mayonnaise, oil, lemon zest and juice, and honey until smooth and creamy. Set aside.

    Top down view of creamy dressing in grey bowl with whisk.

    3. Prepare vegetables: Cut the cucumber lengthwise into 4 strips, cut out the seeds then slice each strip in half and finely dice. Chop the spinach and herbs.

    4. Assemble salad: To a large bowl add the cooked quinoa, salmon chunks, cucumber, spinach, and fresh herbs. Pour in the dressing and stir until thoroughly combined. Season to taste with salt and pepper.

    Salmon quinoa salad ingredients assembled in large white bowl.
    Top down view of assembled quinoa and salmon salad with cucumber and spinach in white bowl with spoon.

    5. Garnish: Scatter the pomegranate seeds and pistachios over the salad, refrigerate for 30 minutes, if possible, and serve.

    Close-up view of quinoa salmon salad with pomegranate seeds in white bowl.

    Serving suggestions

    This creamy salmon and quinoa salad makes a delicious stand alone meal perfect served just with lemon wedges. You can also serve it with vegetable sides including broccoli and green beans, as well as toasted sourdough or rye bread.

    It makes a delicious lunch as well as healthy meal to-go.

    What can I make ahead

    • Quinoa: you can refrigerate cooked quinoa (covered) for up to 4 days.
    • Dressing: can be made up to 3 days in advance. Keep covered and refrigerated.

    Salmon quinoa salad variations

    This healthy quinoa salad with salmon is extremely versatile and can be modified to suit your taste and whatever ingredients you have on hand. You can try adding the following:

    • Protein: 2 hard-boiled eggs, 2 slices of smoked salmon, crumbled feta.
    • Vegetables: avocado, cooked asparagus, green beans, petits pois, broccoli florets, grilled zucchini, sweetcorn.
    • Zest: capers, finely chopped pickled beets.

    TIP: If you decide to use smoked salmon I recommend adding no more than 2-3 slices and using it in combination with the cooked salmon. Using smoked salmon alone might overpower the other ingredients.

    Top tips 

    • You can cook the quinoa ahead (according to packet instructions) and once cooled, refrigerate it, covered, for up to 4 days.
    • When stirring the ingredients do so gently so the salmon retains its texture.
    • Zest the lemon before juicing it.
    • Add the dressing just before serving.
    • Best served the day it was made. Leftover quinoa salmon salad can be refrigerated for up to 2 days.
    • Not suitable for freezing.

    Related recipes to try next

    • Salmon Egg Salad (Low Fat)
    • Bulgur Wheat Salad (High Protein)
    • Herring Salad Polish-Style
    • Chicken Cottage Cheese Salad

    See also these other easy, delicious salad recipes!

    Recipe

    Top down view of quinoa salmon salad in white bowl.

    Quinoa and Salmon Salad with Creamy Dressing

    This quinoa salmon salad is made with herbs for freshness and vegetables for crunch and comes with an easy lemon-mayo dressing. It's satisfying and delicious, easy to make and perfect for lunch or brunch.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Salad
    Cuisine: fish
    Prep Time: 10 minutes minutes
    Cook Time: 13 minutes minutes
    cooling quinoa: 30 minutes minutes
    Total Time: 53 minutes minutes
    Servings: 4 servings
    Calories: 317kcal
    Author: Monika Dabrowski

    Ingredients

    • 2 cups (280 g) cooked quinoa tightly packed, you'll need approx. 1 cup dried
    • 1½ cups (200 g) salmon ready to eat
    • 1 cup baby spinach chopped, a handful
    • ½ English cucumber
    • 4 tablespoons chives finely chopped
    • 1½ tablespoons dill finely chopped
    • 4 tablespoons pomegranate seeds
    • 4 tablespoons pistachios crushed
    • Salt and pepper to taste

    For the dressing

    • 3 tablespoons mayonnaise or dill mayonnaise
    • 1½ tablespoons lemon juice plus zest of 1 lemon
    • 1½ tablespoons vegetable oil cold pressed
    • 1½ teaspoons honey

    Instructions

    • Prepare quinoa: Boil the quinoa according to packet instructions (alternatively use ready-to-eat quinoa). Set aside to cool completely.
    • Make dressing: Whisk together the mayonnaise, oil, lemon zest and juice, and honey until smooth and creamy. Set aside.
    • Prepare vegetables: Cut the cucumber lengthwise into 4 strips, cut out the seeds then slice each strip in half and finely dice. Chop the spinach and herbs.
    • Assemble salad: To a large bowl add the cooked quinoa, salmon chunks, cucumber, spinach, and fresh herbs. Pour in the dressing and stir until thoroughly combined. Season to taste with salt and pepper.
    • Garnish: Scatter the pomegranate seeds and pistachios over the salad, refrigerate for 30 minutes, if possible, and serve.

    Notes

      • You can cook the quinoa ahead (according to packet instructions) and once cooled, refrigerate it, covered, for up to 4 days.
      • To save time prepare the ingredients while you are waiting for the quinoa to cool.
      • When stirring the ingredients do so gently so the salmon retains its texture.
      • Zest the lemon before juicing it.
      • Add the dressing just before serving.
      • Best served the day it was made. Leftover quinoa salmon salad can be refrigerated for up to 2 days.
      • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 317kcal | Carbohydrates: 29g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 103mg | Potassium: 637mg | Fiber: 4g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this quinoa salmon salad recipe I'd love to know how it turned out! Let me know in the comments below, your feedback is important to me! Thanks:)

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    1. Monika says

      April 05, 2016 at 8:09 am

      Thank you!

      Reply
    2. Long Player Kitchen says

      April 04, 2016 at 8:16 am

      A match made in heaven!

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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