Salmon Salad with Quinoa + Berries

This salad is a beautiful representation of everything in a Pacific Northwest summer! Tender salmon, local berries, mixed greens and quinoa make a healthy base for a meal that will keep you full (and tastes amazing).

I had some leftover chickpeas I added in - feel free to adjust this recipe to your liking and what you have on hand. I would not skip the pickle red onions and in fact, they’re something I have in the refrigerator 24/7. Shave a red onion or cut in half and thinly slice. Place in a mason jar with apple cider vinegar and a pinch of salt and a pinch of sugar or honey if desired. Keep in the fridge and use all week long!

My dressing is almost always a Greek Yogurt base. Whether you use a thinner yogurt or thicker, I suggest full fat. I never shy from fat from real food. If you’re going to cut calories - cut processed foods. Same with fat - cut fried foods and junk!

Ready? Let’s go!

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Serves: 2

Ingredients

For the Salmon

• 2 (6 oz) salmon fillets, skin on or off (you can use trout as well)

• 1 tbsp olive oil

• Salt and pepper

• Lemon wedges, for serving (optional)

For the Salad

• 4 cups mixed greens and or spinach

• ½ cup cooked quinoa, cooled *recipe below

• ¼ cup blueberries

• ¼ cup pecans, toasted

• ¼ cup pickled red onions

• 2 tbsp crumbled feta (optional)

• 2 tbsp chopped fresh herbs (mint, parsley, or dill work well)

For the Dressing

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt and pepper

Instructions

1. Preheat oven to 400ºF

2. Place salmon on lightly oiled parchment or foil lined sheet pan. Season with salt and pepper.

3. Bake at 400ºF for 13-15 minutes while you do the rest below

4. In a large bowl, combine the mixed greens, quinoa, blueberries, pecans, pickled red onions, feta, and fresh herbs.

5. In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

6. Drizzle the dressing over the salad and toss gently to combine. Divide between two bowls or plates.

7. Place a warm salmon fillet on top of each salad. Squeeze fresh lemon over the salmon if desired and serve immediately.

Quinoa:

• Rinse bitter outer coating off 1 cup quinoa in a fine mesh strainer

• Add to a small pot with 1.5 cups water or broth and a pinch of salt

• Bring to a boil, then turn down to low and simmer 15 minutes

• Remove from heat and let steam 5 minutes. Then to cool for a salad, spread on a plate.