Salmon and Quinoa Salad Meal Prep
This vibrant salmon and quinoa salad is a perfect balance of healthy ingredients and delicious flavors. Whether served hot or cold, it makes a satisfying meal for lunch or dinner, packed with protein, fiber, and essential nutrients.
The recipe combines perfectly roasted salmon, quinoa, and sautéed vegetables, creating a colorful and filling dish. The subtle lemon marinade and seasoned vegetables elevate each bite, making it a flavorful choice for meal prep.
With the option to customize the vegetables and add a bit of heat, this salad is adaptable to suit any palate. It’s a great way to enjoy a nutritious, hearty meal without sacrificing taste.
Salmon and Quinoa Salad Meal Prep – Ingredients
Salmon: The heart of this dish, offering a rich source of protein and omega-3 fatty acids, bringing a satisfying, savory depth to the salad.
Quinoa: A nutrient-packed base that adds a light, fluffy texture while providing essential fiber and plant-based protein.
Bell Peppers: Vibrant and crisp, bell peppers bring a touch of sweetness and a burst of color, enhancing both flavor and visual appeal.
Garlic: Adding a fragrant, aromatic layer that perfectly complements the salmon and vegetables, elevating the overall taste profile.
Lemon Juice: A refreshing citrus note that brightens and balances the richness of the salmon, adding a zing of freshness to each bite.
Recipe Tips
- Marinate the Salmon for Extra Flavor
Allow the salmon to marinate for at least 30 minutes before cooking. This brief resting time enhances the flavors, as the garlic, lemon juice, and olive oil infuse the fish. For an even deeper flavor, consider marinating the salmon for up to an hour in the fridge. This simple step elevates the dish and ensures the salmon stays tender and moist during baking. - Perfect Quinoa Texture
Cooking quinoa is a straightforward process, but it’s essential to get the right texture. Make sure to rinse the quinoa before cooking to remove any bitterness. After boiling, cover the saucepan and let it sit for 5 minutes to steam. Fluff it with a fork before mixing with vegetables. This ensures a light, fluffy quinoa base for your salad. - Customize with Seasonal Veggies
While bell peppers and Brussels sprouts are delicious in this recipe, feel free to switch up the vegetables based on what’s in season or what you have on hand. Zucchini, asparagus, or even roasted sweet potatoes make fantastic additions to this salad. Just ensure to keep the balance of flavors—vegetables should enhance, not overpower, the salmon.
What to Serve with Recipe
- Fresh Mixed Greens Salad
Complement this meal with a light, fresh salad of mixed greens like arugula, spinach, or baby kale. Toss with a simple vinaigrette made of olive oil, balsamic vinegar, and a hint of mustard. This side salad adds a refreshing crunch, balancing the richness of the salmon and quinoa. - Garlic Roasted Potatoes
For a heartier side, garlic roasted potatoes are a perfect choice. The crispy exterior and creamy interior of the potatoes pair well with the warm, flaky salmon. Season with rosemary, thyme, and a touch of olive oil, and roast them until golden brown for an irresistible side dish. - Avocado Slices or Guacamole
If you’re craving a creamy contrast to the crispy salmon, serve with sliced avocado or a side of guacamole. The smooth, buttery texture of avocado complements the freshness of the quinoa and the bold flavors of the salmon, making it a perfect, healthy addition.
FAQ
- Can I prepare this recipe ahead of time?
Yes, this recipe is great for meal prep. You can marinate the salmon and cook the quinoa and vegetables in advance. Simply store everything separately and assemble the salad when ready to eat. It can be eaten cold or reheated. - Can I use frozen salmon?
You can absolutely use frozen salmon. Just be sure to thaw it thoroughly before marinating and cooking. If the salmon is not thawed properly, it may not cook evenly, affecting the texture. - How can I make this recipe spicier?
If you like a little heat, try adding some diced jalapeños or chili flakes to the vegetable mix. You could also season the salmon with a pinch of cayenne pepper for an extra kick without overpowering the dish. - What can I substitute for quinoa?
If you’re not a fan of quinoa, couscous, farro, or brown rice can be used as a substitute. These grains offer a similar texture and absorb the flavors of the vegetables and salmon just as well.
Salmon and Quinoa Salad Meal Prep
Ingredients
- 4 pieces of salmon
- 2 cloves of garlic
- 1 ½ cups of quinoa
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- ½ onion chopped
- A drizzle of olive oil
- Salt to taste
- Pepper to taste
- A splash of lemon juice
Instructions
- Preheat the oven to 200°C (or 180°C fan/Gas 6). In a bowl, combine the salmon fillets with garlic, a splash of olive oil, and season with salt and pepper. Add a splash of lemon juice, ensuring the salmon is well-coated. Let the salmon marinate for up to 30 minutes to absorb the flavors.
- While the salmon marinates, rinse the quinoa and add it to a medium saucepan along with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat and simmer for 10 to 15 minutes until the quinoa is tender and the water has been absorbed.
- Once the quinoa is cooked, transfer the marinated salmon onto an oven tray and bake for 10 to 15 minutes until it is fully cooked and flakes easily with a fork.
- Meanwhile, heat some oil in a frying pan and sauté the chopped red and yellow bell peppers, Brussels sprouts, and onion until softened and lightly browned. Season with salt and pepper to taste.
- Finally, chop the baby tomatoes and set them aside. Once the quinoa is cooked and the vegetables are ready, combine the quinoa with the sautéed vegetables and toss gently.
- To serve, plate a portion of the quinoa and vegetable mix, and top with a piece of baked salmon. Enjoy!
