Balsamic Salmon Quinoa Salad

by Kate on May 2, 2016

Balsamic Salmon Quinoa Salad -

Okay, this is officially my very favorite go-to recipe lately and I don’t know why I haven’t shared it sooner! This Balsamic Salmon Quinoa Salad is hearty, flavorful and healthy. It’s a recipe trifecta! Oven roasted salmon is tossed with nutty quinoa, ripe tomatoes, fresh cucumbers, basil and more. A splash of balsamic vinegar and a sprinkling of pink himalayan sea salt finishes off this beautiful recipe.

This Balsamic Salmon Quinoa Salad recipe started out simply as a salmon fillet served with a tomato cucumber quinoa salad on the side. I love to use a variety of small tomatoes, yellow ones, red ones, small heirloom tomatoes. The next day it was time for leftovers as lunch. I was running around so lunch was on the go. I broke up my salmon and put it on top of the quinoa salad. Viola! I’ve haven’t separated the ingredients since. All the ingredients together make a salad that’s fresh and vibrant. It’s the perfect meal for a warm sunny day.

Balsamic Salmon Quinoa Salad -

Filled with tons of fresh veggies and roasted salmon, this quinoa salad will leave you feeling totally satisfied. No matter how many times I make it, I find myself craving more of it! Sometimes you just have to keep things simple. There’s nothing to making this easy dinner recipe but you’ll feel like you made something special. Perfect for outdoor dining on a warm evening, this Balsamic Salmon Quinoa Salad will be something you make again and again.



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Balsamic Salmon Quinoa Salad

20 minutes

Yield: 4 servings

Balsamic Salmon Quinoa Salad

Roasted salmon tossed with nutty quinoa, ripe tomatoes, cucumbers, fresh basil, balsamic vinegar and more! This is a quick, easy dinner recipe sure to please everyone.


  • 8 ounces skin-on salmon fillet
  • 3/4 teaspoon pink himalayan sea salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil
  • 1 1/2 cups cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 cup quartered cucumbers
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup balsamic vinegar


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place salmon, skin side down onto baking sheet. Rub fillet with 1 teaspoon olive oil. Sprinkle with 1/4 teaspoon pink himalayan sea salt and 1/4 teaspoon black pepper. Bake in preheated oven for 12-15 minutes until cooked through and salmon flakes easily with a fork. Remove from oven. Set aside.
  2. In a large bowl, toss together quinoa, tomatoes, cucumbers red onion and basil with remaining 2 tablespoons olive oil, balsamic vinegar and remaining salt and pepper.
  3. With a fork, flake apart salmon. Add to salad and gently toss to combine. Serve.

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