Lemony Salmon Quinoa Toss Lemony Salmon Quinoa Toss

Lemony Salmon Quinoa Toss | Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Ronald Tsang

Salmon is an excellent source of vitamin D and heart-healthy omega-3 fatty acids. Opt for wild Alaskan or closed-containment farmed salmon, which are the most sustainable choices.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings



In saucepan, bring quinoa, broth, half of the salt and 1 cup water to boil over high heat; reduce heat, cover and simmer until quinoa is tender and no liquid remains, about 15 minutes. Remove from heat; stir in parsley.

Meanwhile, sprinkle salmon with pepper and remaining salt. In large nonstick skillet, heat oil over medium-high heat; cook salmon, stirring often, until golden, about 5 minutes. Using slotted spoon, remove salmon to plate. Set aside.

In same skillet, cook leek, stirring occasionally, until softened, about 4 minutes. Add spinach, lemon zest, lemon juice, honey and mustard; cook, stirring occasionally, until spinach is wilted, about 2 minutes.

Stir half of the spinach mixture into quinoa. Add salmon to remaining spinach mixture, stirring to coat; serve over quinoa mixture.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 568 mg
  • Sugars 7 g
  • Protein 25 g
  • Calories 391.0
  • Total fat 15 g
  • Potassium 807 mg
  • Cholesterol 48 mg
  • Saturated fat 3 g
  • Total carbohydrate 39 g


  • Iron 31.0
  • Folate 55.0
  • Calcium 10.0
  • Vitamin A 43.0
  • Vitamin C 32.0
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Lunch & Dinner

Lemony Salmon Quinoa Toss