Salad Season is always in January for me. I know … it makes no sense to load up on salad at a time when there is not a fresh green leaf in site, but I think it’s a reaction to all the rich food I have eaten over the holidays. Winter salads are fun and require a bit more creativity. This Salmon quinoa salad uses tomatoes grown aquaponically by Bushel Boy and is available in many of our stores this time of year. Ditto on the parsley and the cucumbers – also grown in hot houses.
- 8 oz wild-caught salmon fillet
- 1 tsp. olive oil
- 1/2 tsp. kosher salt
- 4 lemon slices
For the salad:
- 2Tbsp. olive oil
- 1 Tbsp lemon juice
- 1 Tablespoon chopped fresh mint
- 1 Tablespoon chopped fresh parsley
- 1/2 cup canned artichoke hearts cut into quarters and drained
- 1/2 cup pitted Kalamata olives
- 1/2 cup grape tomatoes sliced
- 1/2 persian cucumber, chopped
- 1 cup cooked quinoa
- Preheat the oven to 400 degrees F.
- Put the salmon fillets on a parchment-lined, rimmed baking sheet.
- Drizzle with olive oil and salt, Lay the lemon slices on top of the salmon
- Bake for 12 to 15 minutes until the fish flakes easily with a fork.
- While the salmon is baking, mix the olive oil for the salad with the lemon juice,
- Toss the mint, parsley, artichokes, olives, tomatoes, cucumbers, and quinoa in a serving bowl
- Toss the dressing with the salad ingredients
- Break the salmon up over the salad and squeeze the cooked lemon over the salad and discard
Winter Salad Ideas
Looking for more ideas beyond salmon quinoa salad? Try these additional favorite winter salad ideas. This list features hearty fall and winter vegetables like squash, plenty of greens, nuts and more. I love adding seafood for some protein as it makes the dish a full meal but maintains the light and healthy eating I crave from a vegetable-centric dish.
I also have a ton of other salad recipes on my site for every season! Or, if you want some healthy option other than salad, try these: