Salmon Quinoa and Kale Salad

This Salmon Quinoa and Kale Salad is a perfect weekday recipe because it takes only 15 minutes to cook and the preparation is super easy. I love this recipe because you can easily make it on Sunday and have lunch at work for the rest of the week. This quick and easy recipe is super satisfying, featuring salmon, quinoa, and plenty of veggies.

If you’re after a fresh and tasty dish to add to your weekly lineup, give this Salmon Quinoa and Kale Salad a go. I am sure you will love it! Another favorite is this Balsamic Glazed Chicken with Citrus Salad and Quinoa.

What’s great, is that you can customize it to your own liking, depending on what you have in the fridge. You can add avocado slices, olives or different kind of nuts.

This Salmon Quinoa and Kale Salad makes a generous amount—about 6 to 8 servings, maybe more. You can also make it when you have family or friends over.

Let me know how you like it in the comments below!

Ingredients Highlights

Salmon: A rich source of omega-3 fatty acids and protein, it adds a hearty, savory element to the salad while keeping it light and nutritious.
Greens & Vegetables: Kale, cucumber, grape/cherry tomatoes, red onion
Three-Color Quinoa: A protein-packed grain that adds a nutty flavor and chewy texture, making the salad more filling.
Sliced Almonds (optional): Add a crunchy texture and a hint of nuttiness, enhancing the overall taste.
Lemon Juice: Brings brightness and acidity, tying all the flavors together while tenderizing the kale.
Vinaigrette: Champagne Wine Vinegar (or White Wine Vinegar): Adds a tangy depth to the dressing without overpowering the delicate flavors of the salad.
Olive Oil: Provides richness and helps emulsify the vinaigrette for a smooth texture.
Garlic: Adds a warm, aromatic flavor to the vinaigrette, enhancing the savory notes.

How To Make Salmon Quinoa and Kale Salad

Preheat oven to 375 F. Season salmon with salt and black pepper on both sides. When the oven is preheated, place the salmon in the oven and cook for about 15 – 17 minutes, or until fish flakes easily.

While salmon bakes, cook quinoa according to package instructions.

In large serving bowl, add the kale, juice of half lemon, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. The kale will turn a beautiful green color. Set aside while you make the dressing.

For the vinaigrette, mix all ingredients in a cup and season with salt and freshly ground black pepper.

When fish is ready, break it up into chunks and add to the kale in the large mixing bowl, together with the cooked quinoa, cucumber, grape tomatoes, and onion.

Drizzle the vinaigrette over the salad and toss the salad until dressing evenly coats the salad mixture. And can top the salad with sliced almonds when you serve it.

If you enjoyed this Salmon Quinoa Salad recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!