Description
A protein-forward Mediterranean-inspired salad balancing baked salmon with romaine, quinoa, and almonds. Whisked lemon Dijon dressing brightens this quick lunch, ready in 22 minutes. High in nutrients and perfect for meal prep with layered textures and flavors.
Ingredients
For the Salmon:
2 salmon fillets, 4–6 oz each
1 teaspoon olive oil
1 teaspoon lemon juice
Kosher or fine sea salt and fresh ground pepper
For the Salad:
1 head romaine lettuce (about 6 cups chopped)
½ cup cooked quinoa
½ cup chopped red onion
½ cup chopped grape tomatoes
¼ cup crumbled feta cheese
2 tablespoons chopped kalamata olives (or pepper-stuffed green olives)
2 tablespoons sliced almonds
For the Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Salt and cracked pepper to taste
Instructions
Preheat oven to 400°F and grease a small baking dish.
Whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon maple syrup in a small bowl. Season with salt and pepper. Set aside.
Rub salmon fillets with 1 teaspoon olive oil and season both sides generously with salt and pepper.
Place salmon in baking dish, skin-side down. Drizzle remaining 1 teaspoon lemon juice over the fish.
Bake salmon for 10–12 minutes until just cooked through.
In a large bowl, combine romaine, ½ cup cooked quinoa, ¼ cup red onion, ¼ cup tomatoes, 2 tablespoons olives, and 1 tablespoon almonds. Toss with half of the dressing.
Top each salad with 1 salmon fillet. Drizzle with remaining dressing and serve.
Notes
Cook quinoa in advance for easier assembly.
Use fresh herbs like parsley or dill to enhance flavor.
Store leftovers in airtight containers for up to 3 days (separate dressing to preserve crispness).
For a vegan version, omit feta and use nutritional yeast as a substitute.
- Prep Time: 10
- Cook Time: 12
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean