Salmon Quinoa Salad combines leftover grilled salmon, grilled asparagus, quinoa, and arugula with a zesty lemon dressing. This salad is delicious at room temperature or chilled, and makes great meal prep for your busy week!
Make quinoa. Follow the packaged directions to make your quinoa or make it in the instant pot. For the instant pot method, combine 1.5 cups of quinoa and 2.25 cups of chicken broth.
Cook at high pressure for one minute and then do a 10 minute natural release. Stir with a fork.
Grill asparagus. If you are grilling your salmon, it’s easy to just cook your asparagus on the grill too. Otherwise, sauté it in a cast iron skillet (in a bit of oil) until fork tender. Don’t overcook!
Combine ingredients. In a large serving bowl, combine the salad ingredients – the cooked and crumbled salmon, the quinoa, chopped asparagus, red onion, tomatoes, and arugula. Add salt and pepper to taste, and stir to combine.
Make dressing. In a small mason jar, combine the olive oil, fresh lemon juice, honey, salt, and pepper. Shake well.
Serve salad. Serve the salad with a drizzle of lemon dressing and additional salt and pepper, if desired.
Notes
You can serve this salad at room temperature or chilled from the refrigerator.
It’s delicious with the lemon dressing or just a drizzle of olive oil.