Greek Quinoa Salad with Roasted Salmon

I had some left over salmon in the fridge and re-heated it with some quinoa and an assortment of sauteed veggies to create a greek quinoa salad.

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Serves: 2                    Prep Time: 30 minutes                    Ready In: 40 minutes


  • 1 filet of salmon
  • 1 lemon, sliced
  • 1/2 cup quinoa
  • 1 cup of water
  • 1 tbsp coconut oil
  • 6 asparagus, chopped
  • 1-2 handfuls of spinach leaves
  • 8 cherry tomatoes, halved
  • feta cheese, crumbled



  1. Pre-heat oven to 350 degrees
  2. Place filet of salmon on a baking sheet and season with lemon juice from the sliced lemons
  3. Top the filet with the sliced lemons and bake for 20 minutes


  1. While salmon is baking, rinse quinoa
  2. Place quinoa and water into a small sauce pan and bring to a boil
  3. Reduce heat to low, cover and let quinoa absorb all water, approximately 15 minutes


  1. While the quinoa is cooking and the salmon is baking, prepare your veggies
  2. Heat coconut oil in a large fry pan
  3. Saute the asparagus for 3-5 minutes
  4. Then add the spinach and stir until well combined and wilted
  5. Add halved tomatoes


  1. Remove salmon from the oven, chop into bite-sized pieces and add to the veggie stir fry
  2. Place 1/4 cup of cooked quinoa on a plate and top with the salmon stir-fry
  3. Garnish with crumbled feta

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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