Mediterranean Salmon Salad
This light and flavourful mediterranean salmon salad is packed with gut-friendly ingredients - fibre, antioxidants, and omega-3s - ideal for supporting digestion and overall well-being. It comes together in just 30 minutes, making it perfect for a quick, nourishing meal. You can easily make it vegan by omitting the salmon and feta and serve as a fresh salad with some added tempeh for the protein hit.
Servings: 4
Time: 30 minutes
Ingredients
200g dry quinoa or 400g cooked quinoa (from a pouch)
4 wild salmon fillets
squeeze of lemon
4 tsp dried herbs de Provence
salt and pepper
2 red peppers, diced
1 cucumber, diced
200g pitted black olives
2 tbsp capers
large handful fresh parsley, roughly chopped
2 tbsp fresh dill, finely chopped
handful of leafy greens (e.g., lamb’s lettuce or rocket)
200g feta cheese (or alternative)
Dressing:
4 tbsp extra virgin olive oil
1 tsp wholegrain mustard
1 lemon, zest and juice
1 tsp honey (optional)
Method
Preheat the oven to 180°C and line a baking tray with parchment paper.
If cooking quinoa from scratch, rinse under cold water, then place in a saucepan with 500ml cold water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes until most of the water is absorbed. Remove from the heat, cover, and let sit for 5 minutes.
Meanwhile, place the salmon fillets on the baking tray. Squeeze over some lemon juice, sprinkle with dried herbs, salt, and pepper.
Toss the diced peppers with a drizzle of olive oil and add them to the tray next to the salmon. Bake for 13–14 minutes.
In a large mixing bowl, combine the cucumber, olives, capers, and fresh herbs.
Fluff the cooked quinoa with a fork and add it to the bowl.
Once the red peppers are roasted, add them to the bowl with the quinoa mixture.
Whisk together the dressing ingredients, then mix thoroughly into the salad.
Transfer the salad to a serving dish, top with the salmon, then crumble over the feta. Enjoy!