This Salmon Quinoa Salad recipe is the perfect weeknight dinner. What I love about this Grain Bowl is how it looks elegant and restaurant-worthy but comes together with simple, nourishing ingredients.
I’ve been making this for busy weeknights when I want something colorful and protein-packed. It also makes great leftovers for lunch the next day. And it’s so easy to switch up with whatever veggies or grains you have on hand.
If you like this dish, you should try my The Best Sheet‑Pan Lemon Garlic Butter Salmon, The Best Egg Salad with Pickles, Easy Kale Salmon Salad (with a Creamy Maple-Dijon Dressing!) or Pasta Asparagus Salad.
Why You Will Love This Dinner
- Easy steps to bring together a restaurant quality dish
- Healthy ingredients: omega-3 rich salmon, protein-packed quinoa, and plenty of colorful veggies
- Customizable: swap out your favorite produce or protein
Ingredients for this Salmon Quinoa Salad
Seared salmon (flaked or sliced): The star of the salad, bringing protein, omega-3s, and rich flavor that makes this feel like a full meal.
Quinoa: Light and fluffy, it adds plant-based protein and soaks up the vinaigrette for extra flavor.
Blanched green beans: Crisp-tender with a fresh bite, they add color, crunch, and balance to the richness of the salmon and eggs.
Radishes: Peppery and refreshing, they cut through the creaminess of the avocado and eggs.
Avocado slices: Give creaminess and healthy fats that make every bite more satisfying.
Baby potatoes: Hearty and comforting, they make the salad filling enough to serve as dinner.
Capers: Small but mighty, they add a briny pop that brightens the whole bowl.
Soft-boiled jammy eggs: They add richness and extra protein.
Champagne vinaigrette: Light, tangy, and elegant, it ties all the flavors together without overpowering them.
Substitutions and Variations
Swap quinoa for farro, couscous, or brown rice.
Use asparagus or snap peas in place of green beans.
Switch avocado for olives for a more traditional Niçoise.
Try chicken or tuna if you don’t have salmon on hand.
Use a red wine or white wine vinaigrette if you can’t find champagne vinegar.
Step-by-Step Instructions
Step 1: Cook quinoa according to package directions. Set aside to cool slightly.
Step 2: Boil baby potatoes.
Step 3: Blanch green beans.
Step 4: Soft-boil eggs.
Step 5: Sear salmon.
Step 6: Whisk champagne vinaigrette ingredients.
Step 7: Assemble salad
Tips and Notes
Don’t overcook the salmon, it should be flaky but still moist.
An ice bath for the green beans keeps them bright and crisp.
Jammy eggs are perfect at the 7-minute mark, set a timer!
Assemble just before serving so the greens and veggies stay fresh.
Recipe FAQs
Can I meal prep this salad?
Yes! Cook the quinoa, potatoes, and eggs in advance. Store separately from the salmon and vinaigrette until ready to eat.
What’s the best salmon to use?
Skin-on filets work best for searing, but you can also bake or grill salmon if you prefer.
Can I serve this cold?
Absolutely. This salad is delicious served slightly chilled or at room temperature.
Serving Suggestions
Serve with crusty sourdough or a baguette.
Add a glass of crisp white wine or sparkling water with lemon.
Pair with a light soup, like a tomato or vegetable broth.
Storage and Reheating Instructions
Storage: Store leftovers in airtight containers. Keep vinaigrette in a separate jar. Salad components will last 2–3 days in the fridge.
Reheating: Reheat potatoes and salmon gently in the microwave or a skillet. The rest of the ingredients are best served cold or at room temperature.
Tips: If packing for lunch, layer quinoa and potatoes on the bottom and place delicate ingredients like avocado and eggs on top to prevent squishing.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Salmon Quinoa Salad (Nicoise Inspired!)
Ingredients
For the Salad
- 2 salmon filets about 5–6 oz each
- 1 cup quinoa uncooked
- 8 oz green beans trimmed
- 6 –8 baby potatoes halved
- 4 radishes thinly sliced
- 1 avocado sliced
- 2 tbsp capers
- 4 eggs
- Olive oil salt, and black pepper
For the Champagne Vinaigrette
- ¼ cup champagne vinegar can sub red wine vinegar
- 2 tsp Dijon mustard
- 1 ½ tsp honey
- ½ small shallot finely minced (or 1 tsp grated)
- ⅓ cup extra virgin olive oil
- Salt + freshly ground black pepper to taste
Instructions
- Rinse quinoa and cook according to package directions. Fluff with a fork and set aside to cool.
- Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Remove potatoes and halve. (Keep water boiling for green beans)
- Blanch the green beans. Add beans to boiling salted water for 2–3 minutes until crisp-tender. Transfer to an ice bath to stop cooking. Keep water boiling for eggs
- Cook the eggs. Gently lower in eggs and cook for 7 minutes for jammy yolks. Transfer to ice bath, peel, and slice in half.
- Sear the salmon. Season salmon with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Cook salmon 3–4 minutes per side, until golden and flaky. Remove skin if desired and flake or slice.
- Make the vinaigrette. Whisk champagne vinegar, Dijon, honey/maple syrup, and shallot. Slowly stream in olive oil while whisking until emulsified. Season with salt and pepper.
- Assemble the salad. In a large bowl or platter, arrange quinoa, potatoes, green beans, radishes, avocado, eggs, salmon, and capers. Drizzle with vinaigrette and serve immediately.
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