If you’re looking for a light, flavorful, and nutrient-rich meal that’s both satisfying and refreshing, this Grilled Mediterranean Salmon with Quinoa & Greens is exactly what you need! Packed with omega-3s, fiber, and antioxidants, it’s the perfect healthy dish.

Ingredients for Mediterranean Salmon

• 2 salmon fillets
• 1 cup cooked quinoa
• 2 cups arugula or mixed greens
• ½ cup cherry tomatoes, halved
• ¼ cup olives, sliced
• 2 tbsp feta cheese (optional)
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt & black pepper

Cooking Instructions

• Preheat oven to 190°C (375°F).
• Line a baking sheet with parchment paper and place the salmon fillets on top.
• Rub salmon with 1 Tbsp of olive oil, lemon juice, oregano, salt, and pepper.
• Bake for 12-15 minutes, depending on the thickness of the fillets.
• For extra flavor, broil for 2 minutes at the end to get a slightly golden top.
• Toss quinoa, arugula, tomatoes, olives, 1 Tbsp olive oil, and feta in a bowl.
• Place grilled salmon on top and serve with extra lemon juice.

Serving Suggestions

• Garnish with fresh herbs like basil or parsley for a bright, aromatic touch.
• Serve with a drizzle of extra lemon juice for a refreshing citrus boost.
• Add crumbled feta cheese for an extra Mediterranean feel (optional).
• Pair baked salmon and quinoa with grilled vegetables like zucchini or bell peppers for a complete meal.
• Turn it into a bowl by layering quinoa, greens, and salmon with tahini dressing.

Storage & Meal Prep Tips

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Keep the salmon separate to maintain its texture—reheat gently before serving.
• Make extra quinoa and greens to use in wraps or salads throughout the week.
• Freeze cooked salmon and thaw overnight in the fridge for quick meals.

Want more nutrient-packed meals like this? Explore my latest recipes on NutriQuorum and keep discovering delicious ways to fuel your wellness!

FAQ

Q1. Can I use a different grain instead of quinoa? Yes! You can substitute cooked brown rice, couscous, farro, or bulgur for quinoa. Just keep the portion size (about 1 cup cooked) for similar nutrition.

Q2. Can I use another type of fish? Absolutely — cod, trout, or halibut also work well. Adjust baking time depending on thickness (roughly 10–15 minutes per inch).

Q3. Can I make it dairy-free? Yes. Simply omit the feta cheese or use a plant-based alternative.

Q4. How can I meal prep this recipe? Cook the quinoa and salmon in advance, store separately, and assemble with fresh greens and toppings just before eating. Keeps well for up to 3 days in the refrigerator.

Q5. What can I use as a substitute for olive oil and lemon juice? Greek Yogurt Herb Dressing or Tahini Lemon Dressing also work nicely.

Q6. Is this recipe gluten-free? Yes — quinoa and all other listed ingredients are naturally gluten-free. Just double-check packaged items like feta or olives to ensure they don’t contain additives with gluten.

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