"Spring time is in full force and summer is right around the corner, this salad topped with grilled salmon is the ultimate feel good big-bowl dinner salad that is light, healthy, vibrant and will give you a little pep in your step. It’s definitely a meal that fills you up but also leaves you room for a gooey backyard campfire s’more."
Lemon Quinoa Mint Salad with Grilled Salmon
0
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From nictastingspoon
Finishing a salad with lemon and mint instantly makes it feel more light and fresh - try it, we dare you! If you start with premade quinoa, dinner will come together even more quickly! Add a handful of blueberries for a little sweetness!
This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups Water
- 1 clove of Garlic – Minced
- 1 cup White Quinoa
- 1 Lemon – juiced and zested divided
- 2-4 6 oz Salmon Fillets
- drizzle of Olive Oil
- pinch of Cayenne Pepper
- pinch of Salt
- 1 Cucumber - sliced
- 2-3 Carrots – cut into matchsticks or peeled into strips
- 1 pint Cherry Tomatoes
- 4 cups Baby Arugula
- 4 cups Baby Iceberg
- Fresh Mint Leaves
Method
Step 1
Prepare the quinoa first so it has time to cool down. In a pot add your 2 cups of water and minced garlic, bring it up into a boil. Add in quinoa. Cook according to the directions on your quinoa package. Once it's fluffed add in 1/2 of freshly squeezed lemon juice. If you want an extra pop – add in some lemon zest as well. Stir and let it cool down.
Step 2
Brush the top of your salmon with olive oil, sprinkle a pinch of salt and a pinch of cayenne pepper.
Step 3
Fire up your grill to medium high heat. Add your salmon fillets, top-side down to get clean grill marks on the top. Grill, watching the side of the fillet until it cooks about 1/3 the way up side, about 3-5 minutes. Carefully flip the salmon fillets over to the skin-side and continue to cook until done – the internal temperature should be 145F, you will notice white protein pushing out to the edges of the salmon fillet. Take off the heat and let it cool down and rest. Once it's cool to the touch, carefully peel off the skin.
Step 4
In a bowl, add your arugula and salad greens. Squeeze other 1/2 of the lemon juice and a sprinkle of salt. Add in your quinoa, vegetables and toss to combine. Top with your sliced salmon and fresh mint leaves.