Grilled Salmon with Quinoa, Broccoli & Avocado Salad
A fresh, protein-packed bowl bursting with wholesome ingredients, perfect for a light lunch or nourishing dinner!
Looking for a meal that’s equal parts clean, comforting, and crave-worthy? This Grilled Salmon with Quinoa, Broccoli, and Avocado Salad is everything you need in one colorful, delicious bowl. It’s loaded with omega-3-rich salmon, fluffy quinoa, vibrant veggies, and creamy avocado for the ultimate feel-good dish that’s both satisfying and energizing.
Whether you’re eating clean, meal-prepping for the week, or just in need of a balanced plate that tastes as good as it looks—this salad brings it all together.
Ingredients
- Grilled salmon fillets (1 per serving)
- 1 cup quinoa, cooked
- 1 cup broccoli florets, lightly steamed
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cucumber, thinly sliced
- Lemon wedges, for serving
- Salt & pepper, to taste
- Olive oil, for drizzling
- Fresh herbs (parsley, dill, or basil – optional)
How to Make Grilled Salmon Quinoa Salad
1. Grill the Salmon
Preheat your grill or grill pan to medium-high heat.
Pat the salmon fillets dry and season with salt, pepper, and a light drizzle of olive oil.
Grill each fillet for 4–5 minutes per side, or until cooked through and lightly charred. Set aside to cool slightly.
Pro Tip: For added flavor, squeeze a little lemon juice over the salmon right after grilling!
2. Cook the Quinoa
Prepare quinoa according to package instructions—typically a 1:2 ratio of quinoa to water.
Simmer for about 15 minutes or until the grains are tender and the water is absorbed.
Fluff with a fork and let cool slightly.
3. Steam the Broccoli
Steam broccoli florets for 5 minutes, or until just tender but still vibrant green.
Rinse briefly under cold water to stop the cooking and maintain color.
4. Build the Salad Bowl
In a large mixing bowl or serving platter, combine:
- Cooked quinoa
- Steamed broccoli
- Cherry tomatoes
- Cucumber slices
Toss gently with a pinch of salt, pepper, and a drizzle of olive oil.
5. Add the Avocado and Salmon
Top the mixed salad with sliced avocado and the grilled salmon fillets.
Finish with fresh herbs and an extra squeeze of lemon for brightness.
Serving Suggestions
This salad is beautiful served warm, at room temperature, or chilled. Pair it with:
- A chilled glass of Sauvignon Blanc
- Pita wedges and hummus on the side
- A light lemon vinaigrette if you want more zing!
Storage Tips
- Store leftover salad (without avocado) in an airtight container for up to 3 days.
- Add fresh avocado just before serving to keep it from browning.
Nutrition Highlights (per serving):
- Calories: ~450 kcal
- Protein: ~35g
- Healthy Fats: From avocado, salmon, and olive oil
- Fiber-Rich: Thanks to quinoa, broccoli, and fresh veggies
Whether you’re aiming for a clean eating reset or just want something vibrant and filling, this Grilled Salmon Quinoa Salad is a guaranteed win.
Fresh, simple, and oh-so-satisfying—every bite feels like sunshine on a plate!
