Roasted salmon with quinoa, cucumbers, and herbs
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Roasted salmon with quinoa, cucumbers, and herbs
A balanced salad with roasted salmon, quinoa, crisp vegetables, and herbs that works well for dinner or prepared lunches.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
Salmon and quinoa are a strong combination because they make a salad feel complete without getting weighed down. The herbs and vegetables keep the bowl bright enough to stay appealing after a day in the fridge too.
Test Kitchen Pick
Sheet Pan
Helpful Tool
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeCook the quinoa and let it cool slightly.
Roast the salmon until just cooked through.
Toss the quinoa with cucumber, tomatoes, herbs, olive oil, and lemon juice.
Top with the salmon.
Serve warm or chilled.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Farro adds chew but makes the salad less light and no longer gluten-free
Parsley is milder and works well if you do not love dill
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeThis is especially good with extra herbs, so do not be shy there.
Use a fork to gently flake the salmon into larger pieces instead of shredding it too small.
Refrigerate for up to 3 days.
Serve chilled or gently warm the salmon before adding.
Per serving (1 serving) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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