Quinoa and Spring Vegetable Salad with Seared Salmon

🌿 Why You’ll Love This Recipe

Discover a vibrant, nutritious spring salad that combines:

• Fresh, seasonal ingredients
• Quick and easy preparation
• Balanced nutrition
• Gluten-free and adaptable
• Restaurant-quality presentation at home

📋 Recipe Overview

🥘 Ingredients

Quinoa Base

• 1 cup quinoa, rinsed
• 2 cups water
• Pinch of sea salt

Salmon

• 4 (6 oz) salmon fillets
• 2 tbsp olive oil
• Salt and black pepper

Spring Vegetables

• 1 cup asparagus, chopped
• 1 cup sugar snap peas
• 1/2 cup radishes, sliced
• 1/4 cup fresh dill, chopped

Lemon Herb Dressing

• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper

🍳 Equipment

• Medium saucepan
• Large skillet
• Cutting board
• Chef’s knife
• Whisk
• Measuring tools
• Colander

👨‍🍳 Cooking Instructions

Quinoa Preparation

1. Rinse quinoa under cold water using a fine-mesh strainer
2. In a medium saucepan, combine quinoa, water, and salt
3. Bring to a boil over high heat (100°C/212°F)
4. Reduce heat to low (around 85°C/185°F)
5. Cover and simmer for 15 minutes until water is fully absorbed
6. Remove from heat, let stand covered for 5 minutes
7. Fluff with a fork and spread on a cool plate to prevent overcooking

Salmon Cooking

1. Pat salmon fillets dry with paper towels
2. Season both sides with kosher salt and freshly ground black pepper
3. Heat olive oil in a large skillet over medium-high heat (190°C/375°F)
4. Place salmon skin-side down, cook for 3-4 minutes until skin is crispy
5. Flip and cook for additional 2-3 minutes
6. Internal temperature should reach 63°C/145°F for medium doneness
7. Remove from heat, let rest on a warm plate for 2-3 minutes

Vegetable Preparation

1. Bring a pot of water to rolling boil (100°C/212°F)
2. Prepare an ice bath (0°C/32°F) in a separate bowl
3. Blanch asparagus and sugar snap peas for exactly 2 minutes
4. Immediately transfer vegetables to ice bath to stop cooking
5. Drain thoroughly and pat dry with clean kitchen towel
6. Cut vegetables into uniform, bite-sized pieces

Dressing Technique

1. In a small bowl, combine ingredients at room temperature
2. Whisk vigorously for 30-45 seconds
3. Emulsify by slowly drizzling olive oil while continuously whisking
4. Taste and adjust seasoning
5. Let sit for 5 minutes to allow flavors to meld

Final Assembly

1. Use a large, wide serving bowl
2. Create a quinoa base layer (about 1/2 cup per serving)
3. Arrange blanched vegetables strategically
4. Place seared salmon on top
5. Drizzle dressing in a zigzag pattern
6. Garnish with fresh dill and thinly sliced radishes
7. Optional: Finish with a light sprinkle of flaky sea salt

📊 Nutrition Facts

🌈 Dietary Variations

• Vegan: Tofu instead of salmon
• Vegetarian: Plant-based protein
• Low-Carb: Cauliflower rice substitute

💡 Pro Tips

Serving

• Serve immediately
• Enjoy warm or cold
• Garnish with extra herbs

Storage

• Refrigerate up to 2 days
• Store components separately
• Refresh with dressing before serving

Print Recipe

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Gluten-free

Quinoa and Spring Vegetable Salad with Seared Salmon

Courses: Gluten-free Recipe Keys: Gluten Free

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Cooking Temp: 212  F Servings: 4 Calories: 425

Best Season: Spring

Dietary:

G Gluten-fre

Description

Enjoy a refreshing Quinoa and Spring Vegetable Salad topped with perfectly seared salmon. This vibrant dish combines the nuttiness of quinoa with the freshness of seasonal veggies, creating a delightful and wholesome meal. Perfect for a light lunch or dinner option.

Ingredients

Scale

1/2x 1x 2x 3x

Quinoa Base

• 1 cup quinoa, rinsed
• 2 cups water
• Pinch of sea salt

Salmon

• 4 (6 oz)
• 2 tbsp olive oil
• Salt and black pepper

Spring Vegetables

• 1 cup asparagus, chopped
• 1 cup sugar snap peas
• ¹⁄₂ cup radishes, sliced
• ¹⁄₄ cup fresh dill, chopped

Lemon Herb Dressing

• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper

Instructions

1. Quinoa Preparation

   1. Rinse quinoa under cold water using a fine-mesh strainer
   2. In a medium saucepan, combine quinoa, water, and salt
   3. Bring to a boil over high heat (100°C/212°F)
   4. Reduce heat to low (around 85°C/185°F)
   5. Cover and simmer for 15 minutes until water is fully absorbed
   6. Remove from heat, let stand covered for 5 minutes
   7. Fluff with a fork and spread on a cool plate to prevent overcooking

1. Salmon Cooking

   1. Pat salmon fillets dry with paper towels
   2. Season both sides with kosher salt and freshly ground black pepper
   3. Heat olive oil in a large skillet over medium-high heat (190°C/375°F)
   4. Place salmon skin-side down, cook for 3-4 minutes until skin is crispy
   5. Flip and cook for additional 2-3 minutes
   6. Internal temperature should reach 63°C/145°F for medium doneness
   7. Remove from heat, let rest on a warm plate for 2-3 minutes

1. Vegetable Preparation

   1. Bring a pot of water to rolling boil (100°C/212°F)
   2. Prepare an ice bath (0°C/32°F) in a separate bowl
   3. Blanch asparagus and sugar snap peas for exactly 2 minutes
   4. Immediately transfer vegetables to ice bath to stop cooking
   5. Drain thoroughly and pat dry with clean kitchen towel
   6. Cut vegetables into uniform, bite-sized pieces

1. Dressing Technique

   1. In a small bowl, combine ingredients at room temperature
   2. Whisk vigorously for 30-45 seconds
   3. Emulsify by slowly drizzling olive oil while continuously whisking
   4. Taste and adjust seasoning
   5. Let sit for 5 minutes to allow flavors to meld

1. Final Assembly

   1. Use a large, wide serving bowl
   2. Create a quinoa base layer (about 1/2 cup per serving)
   3. Arrange blanched vegetables strategically
   4. Place seared salmon on top
   5. Drizzle dressing in a zigzag pattern
   6. Garnish with fresh dill and thinly sliced radishes
   7. Optional: Finish with a light sprinkle of flaky sea salt

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 425kcal

% Daily Value *

Total Fat 22g34%

Cholesterol 85mg29%

Sodium 250mg11%

Total Carbohydrate 25g9%

Dietary Fiber 5g20%

Sugars 3g

Protein 32g64%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

🌈 Dietary Variations

• Vegan: Tofu instead of salmon
• Vegetarian: Plant-based protein
• Low-Carb: Cauliflower rice substitute

💡 Pro Tips

Serving

• Serve immediately
• Enjoy warm or cold
• Garnish with extra herbs

Storage

• Refrigerate up to 2 days
• Store components separately
• Refresh with dressing before serving