This light and refreshing salmon quinoa salad with lemon caper vinaigrette is packed with protein and heart-healthy superfoods that will leave you feeling satisfied and wanting more!
Summers in Sardinia are hot, and consequently the oven rarely gets turned on. Fresh salads are an integral part to summer fare, but since they are prepared so often they can get so predictable and boring. This salmon quinoa salad is definitely more interesting than your average salad. It was a no-brainer to prepare for lunch today since I had all of the ingredients on hand, including the green beans which were freshly picked from our garden this morning! The delicious combination of avocado, salmon, green beans, lemons, and capers actually surpassed my expectations. The lemon caper vinaigrette really makes this salad pop, while the quinoa makes it hearty enough to be considered a meal all on its own. On that note, I’m over lettuce-based salads at the moment. Eating lighter fare for the summer does come with the territory, but sometimes you just need a heartier, richer, and more flavourful salad to satisfy your hunger. And this salad is it!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Salmon Quinoa Salad with Lemon Caper Vinaigrette
: Serves 4
: 10 min
: 15 min
This light and refreshing salmon quinoa salad with lemon caper vinaigrette is packed with protein and heart-healthy superfoods that will leave you feeling satisfied and wanting more! Summers in Sardinia are hot, and consequently the oven rarely gets turned on. Fresh salads are an integral part to summer fare, but since they are prepared so …
Heat 1 tablespoon of extra virgin olive oil in a medium frying pan on medium heat for 1-2 minutes. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4-5 minutes then turn the fish over with a spatula, and cook on the other side for 3-4 minutes or until it feels firm to the touch and the skin is crisp if desired. Set aside until cool to the touch. Once cooled, remove the skins and bones and transfer to a large serving bowl.
In the meantime, bring salted water to a boil in a medium pot then add the green beans (stems removed) and boil for 4-5 minutes or until fork tender. Drain and set aside to cool. Once cooled, cut into 2 inch pieces then add to the large serving bowl with the salmon.
Combine the quinoa, scallions, and avocado with the salmon and green beans and toss to combine. In a separate small bowl, whisk the olive oil with the lemon, capers, salt, and pepper. Taste to adjust seasoning if needed. Add the vinaigrette to the salad and toss until combined. Serve chilled or at room temperature. Consume within 2 days of preparation for optimal freshness.