Elevate your dining experience with our Salmon and Quinoa Salad with Lemon-Dill Vinaigrette, a culinary symphony that combines the richness of salmon, the wholesomeness of quinoa, and the zesty brightness of a lemon-dill dressing. This salad not only delights the palate with its diverse textures and flavors but also offers a nutritious and under-800-calories option. The omega-3 fatty acids from salmon, coupled with the protein-packed quinoa and an assortment of vibrant vegetables, create a well-rounded meal that supports heart health, provides essential nutrients, and satisfies your culinary cravings. Immerse yourself in the goodness of this flavorful salad, a testament to the idea that eating healthily can be both delicious and satisfying.


  • – 4 salmon fillets
  • – Salt and pepper to taste
  • – 1 cup quinoa, rinsed
  • – 2 cups water or vegetable broth
  • – 4 cups mixed salad greens
  • – 1 cucumber, sliced
  • – 1 cup cherry tomatoes, halved
  • – 1/4 cup red onion, thinly sliced
  • – 1/4 cup feta cheese, crumbled
  • – Fresh dill, chopped, for garnish

– *Lemon-Dill Vinaigrette:*

  • – 1/4 cup olive oil
  • – Zest and juice of 1 lemon
  • – 2 tablespoons fresh dill, chopped
  • – 1 tablespoon Dijon mustard
  • – Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, season with salt and pepper, and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
  2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork and set aside.
  3. In a large bowl, combine mixed salad greens, sliced cucumber, cherry tomatoes, and thinly sliced red onion.
  4. In a small bowl, whisk together the ingredients for the lemon-dill vinaigrette: olive oil, lemon zest, lemon juice, chopped fresh dill, Dijon mustard, salt, and pepper.
  5. Assemble the Salmon and Quinoa Salad by placing a portion of cooked quinoa on each plate, topped with a serving of the mixed salad greens and vegetables.
  6. Add a baked salmon fillet to each plate and drizzle the lemon-dill vinaigrette over the salad.
  7. Garnish with crumbled feta cheese and chopped fresh dill.
  8. Serve the Salmon and Quinoa Salad immediately, savoring the balance of flavors and the nutritional benefits of this delightful dish.

Health Benefits

The Salmon and Quinoa Salad with Lemon-Dill Vinaigrette is a nutritional powerhouse that provides a multitude of health benefits through its thoughtfully selected ingredients. Salmon, rich in omega-3 fatty acids, supports heart health, reduces inflammation, and contributes to brain function. Quinoa, a complete protein, adds essential amino acids, fiber, and a variety of vitamins and minerals to the mix, promoting satiety and digestive health. The combination of mixed salad greens, cucumber, cherry tomatoes, and red onion introduces a spectrum of vitamins, antioxidants, and fiber, supporting overall well-being.

The lemon-dill vinaigrette not only enhances the flavor profile but also brings additional health benefits. Lemon provides a burst of vitamin C, while fresh dill adds anti-inflammatory and antibacterial properties. Olive oil, a component of the vinaigrette, contributes heart-healthy monounsaturated fats and enhances the absorption of fat-soluble vitamins. This salad is a perfect representation of a balanced and nutrient-dense meal, offering a satisfying combination of protein, healthy fats, whole grains, and vegetables. By enjoying the Salmon and Quinoa Salad, you’re not only treating yourself to a delicious and visually appealing dish but also providing your body with a well-rounded and nourishing meal that aligns with a health-conscious lifestyle.