Salmon on quinoa and bean saladSalmon on quinoa and white bean salad is a great summer dish. The beauty about salmon; it doesn’t contains Mercury like in tuna, swordfish,etc. Mercury as we know is hazardous for our health. Wild salmons on the other end, they eat mainly krill or underwater vegetation, which contains no mercury.  That is when they are coming from the wild, but most of salmon you’ll find in markets comes from fish farms and eat soy and corn. Salmon is also fully packed with vitamins, omega-3 and so much more, to keep our brains and nerves on a good path.

Salmon on quinoa and bean saladSalmon is considered a “fatty” fish, do not worry… the “good” kind of fat; meaning, it’s way easier to cook, it will keep moist more easily than a lean fish, which make the fish suitable for high heat cooking methods like BBQ, grill, searing in a pan, oven, etc.

The salad is a delicious lukewarm red quinoa, white beans, bell pepper, sunflower seeds and arugula mix. The dressing of the bean salad is made with a little beetroot juice to give it this red color and earthy taste, also garlic, balsamic vinegar and olive oil. This side dish is a great alternative to rice or potatoes, plus it’s extra healthy.

Let’s make that protein filled bomb!

Salmon on a Quinoa and White Bean Salad

Makes 2 portions

  • 2 pieces of salmon
  • 1 tbsp of olive oil
  • lime slice
  • thyme branches
  • salt, pepper
the quinoa bean salad
  • 200g of white beans
  • 150g of red quinoa
  • 1/2 bell pepper cut into dices
  • a few arugula leaves
  • 1 garlic clove
  • 2 tbsp of extra-virgin olive oil
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of beetroot juice
  • few sunflower seeds
  • flat leaf parsley
  • salt, pepper


Bring oven to 180°C (350F)

  1. Wash and clean the salmon, take over the skin and bones
  2. In your favorite heat resistant recipient, add the salmon
  3. Add the olive oil, salt, pepper, thyme and lime in top and cook at 180°C (350F) for 15-20 minutes (depending on the size, mine was a 20 minute piece)
  4. During that time, cook the quinoa, like rice method, cover by max 1 cm of water in a small sauce pan (cook less than the pack say… the grains should not crack open) add salt
  5. In a bowl, mix all the ingredients from the salad
  6. Serve the fish on top of the quinoa salad


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