Maple-Dijon Salmon & Arugula Salad

Roasted salmon and fluffy quinoa turn peppery greens into a satisfying meal. Radishes, cucumber and a maple-Dijon dressing keep the bowl fresh and bright.

Serves: 2 · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes

Greens: Arugula, Baby spinach
Protein: Salmon, Quinoa

For the Salad

• 2 skinless salmon fillets (150 g each)
• 1/2 tsp olive oil
• 1/4 tsp fine salt
• 1/8 tsp black pepper
• 1 cup cooked quinoa, cooled (about 185 g; cooked in advance)
• 3 cups baby arugula (about 60 g)
• 2 cups baby spinach (about 60 g)
• 1 cup sliced cucumber (about 120 g)
• 4 radishes, thinly sliced
• 1/2 medium avocado, sliced
• 1 tbsp chopped fresh dill

For the Maple-Dijon Dressing

• 1 1/2 tbsp extra-virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 2 tsp maple syrup
• 1/8 tsp fine salt

Method

1. Heat the oven to 400°F (200°C). Place salmon on a lined baking sheet, brush with 1/2 tsp olive oil and season with 1/4 tsp salt and the pepper.
2. Roast for 12-15 minutes, depending on thickness, until the thickest part reaches 145°F (63°C). Let stand for 3 minutes, then break into large flakes.
3. Whisk the dressing ingredients together. Toss the cooled quinoa with 1 tbsp of the dressing.
4. Divide the arugula, spinach, quinoa, cucumber and radishes between two bowls. Add salmon and avocado. Finish with the remaining dressing and dill.

Tip

The stated time uses cooked quinoa. If starting with dry quinoa, cook it according to the package and allow extra time to cool.

Allergens

Fish, Mustard