This Quinoa and Salmon Panzanella Salad with Basil Vinaigrette—a riff on a classic Italian dish—offers protein and a healthy fat boost courtesy of the buttery salmon, while crispy quinoa is a fun and more nutritious alternative to bread cubes. The basil dressing adds brightness to each forkful!
For enhanced basil flavor, add some whole basil leaves to the salad greens.
Quinoa and Salmon Panzanella Salad with Basil Vinaigrette
- 1 1/2 cup cooked quinoa
- 1 lb wild salmon fillets
- salt and pepper to taste
- 1/2 cup thinly sliced red onion
- 1 cup fresh basil
- 3 Tbsp extra-virgin olive oil or camelina oil
- Juice of 1/2 lemon
- 1 garlic clove, chopped
- 8 cups tender salad greens
- 2 cups cherry or grape tomatoes, halved
- 1 medium cucumber, cut into 1 inch pieces
- 1/3 cup sliced Kalamata olives
- 2 oz crumbled goat cheese (optional)
- Preheat oven to 350 F. Spread cooked quinoa out on baking sheet and bake for 25 to 30 minutes, stirring a couple of times, until crispy. Remove from oven and let cool.
- Line baking sheet with parchment paper. Place salmon on parchment paper-lined baking sheet, season with salt and pepper, and roast in 350 F oven for 15 minutes, or until just cooked through in the middle. Remove from oven and gently break apart flesh with a fork. Alternatively, you can also prepare salmon on an outdoor grill.
- Place onion slices in bowl, cover with cold water, and let soak for at least 15 minutes.
- To make vinaigrette, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender container along with oil, 2 Tbsp water, lemon juice, garlic, and a couple pinches of salt; puree until smooth.
- Divide salad greens, salmon, tomatoes, cucumber, onion, olives, and goat cheese (if using) among serving plates. Drizzle on basil dressing and sprinkle on crispy quinoa.
Per serving: 433 calories; 31 g protein; 23 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 5 g fiber); 368 mg sodium