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  1. Home
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  3. Healthy Salmon Quinoa Salad
Healthy roasted salmon quinoa salad with herbs

Roasted salmon with quinoa, cucumbers, and herbs

Healthy Salmon Quinoa Salad

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

4

4 servings

Difficulty

Easy

Cost

Moderate

$$

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Healthy Salmon Quinoa Salad

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

Mediterranean CuisineMain CourseSaladGluten-FreeDairy-FreeHealthy
Sarah Chen
Sarah Chen

December 3, 2025(Updated April 11, 2026)

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.

Why This Recipe Works

Cooling the quinoa slightly before dressing it helps it stay fluffy and keeps the salad from feeling dense.

Ingredients

  • 1.25 lbs salmon fillet
  • 1 cup quinoa
  • 1 cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 lemon
  • 2 tbsp chopped dill or parsley
OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

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.

  • Promotes more even browning
  • Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

  1. 1

    Cook the quinoa and let it cool slightly.

  2. 2

    Roast the salmon until just cooked through.

  3. 3

    Toss the quinoa with cucumber, tomatoes, herbs, olive oil, and lemon juice.

  4. 4

    Top with the salmon.

  5. 5

    Serve warm or chilled.

Serving Suggestions

Ways to Serve This Dish

  • 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

Substitutions

QuinoaFarro

Farro adds chew but makes the salad less light and no longer gluten-free

DillParsley

Parsley is milder and works well if you do not love dill

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

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.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • This 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.

Storage

Refrigerate for up to 3 days.

Reheating

Serve chilled or gently warm the salmon before adding.

Nutrition Facts

Per serving (1 serving) · 4 servings

Calories430
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein31g
Carbohydrates23g
Fat22g
Fiber4g
Sugar3g
Sodium230mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use canned salmon?
Yes, if convenience matters more than presentation.
Can I swap quinoa for farro?
Yes, though farro changes the bowl away from gluten-free.

Explore More

More Mediterranean RecipesMore Main CourseMore SaladGluten-Free RecipesDairy-Free RecipesHealthy RecipesStovetop RecipesOven Recipes
Sarah Chen

About Sarah Chen

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.

View all recipes →

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