Salmon quinoa salad with honey lemon vinaigrette

Salmon quinoa salad with honey lemon vinaigrette

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The combination of omega-3 fats, protein, and whole grains in this recipe makes for a filling meal that has close to 14 grams of protein per serving.

Pro tip: To save time, pre-cook the quinoa and salmon the day before.

Nutrition (per serving)

Calories: 285; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein: 13.5 grams: Carbohydrates: 30 grams; Sugar: 6 grams; Fiber: 4 grams; Cholesterol: 18 milligrams; Sodium: 100 milligrams

Recipe and photo by Jamie Vespa M.S., R.D., L.D.N. of Dishing Out Health. 

5

Ingredients 

1 cup quinoa, rinsed and prepared according to instructions

6 oz fresh or frozen wild Alaskan salmon

1/4 red onion, very finely chopped

12 fresh asparagus spears, tough ends trimmed

1/2 avocado, cubed

Juice and rind of one lemon

2 Tbsp extra-virgin olive oil

1 Tbsp Dijon mustard

1 Tbsp honey

Salt and pepper, to taste

How to make it 

Preheat oven to 400 degrees Farenheit. Spray glass or ceramic baking pan with non-stick cooking spray.

Add salmon fillet(s), flesh down, and season with salt and pepper. Bake for 10-15 minutes until the flesh is opaque and separates easily with a fork. Allow  to cool  to room temperature, preferably covered in the refrigerator.

In the meantime, add 2 cups of water and 1 cup of quinoa in a medium pot and bring to a boil. When the water reaches a boil, cover the pot, reduce heat to medium/low and simmer until all of the liquid is absorbed. This will take 12-15 minutes. You will notice that the quinoa becomes sort of translucent and you can “fluff” it with a fork. Allow to cool to room temperature.

In a separate pot, bring about 2 to 3 inches of water to a boil. Steam asparagus in a vegetable steamer for about 10 minutes, until tender. Slice into 1-inch pieces, discarding the tough ends. Allow cooked asparagus to cool to room temperature.

 In a bowl, whisk extra-virgin olive oil, lemon juice and rind, Dijon mustard, honey, and a dash of salt and pepper until combined.

Combine quinoa, red onion and asparagus in a large bowl. Add sauce and toss all ingredients until well combined.

Add avocado and salmon right before serving. Toss all ingredients and serve cold or at room temperature.

High-protein recipes

Cook Time: 

40

Prep Time: 

15

Fitness

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August 21, 2017 at 03:00PM