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A superfood plate combines salmon, avocado and quinoa in a delicious weeknight meal.
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5 from 3 votes

salmon with quinoa salad

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: American
Servings: 4


  • 4 salmon fillets
  • 2 Tbsp butter
  • creole seasoning to dust - recipe link below

For the quinoa salad

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/2 tsp creole seasoning
  • 1 red pepper diced
  • 1/2 jalapeno seeded and minced
  • 4 green onions chopped
  • 2-3 Tbsp minced cilantro
  • 2 Tbsp vegetable oil
  • juice of 1/4 lime

For the avocado salsa

  • 1 ripe avocado peeled, seeded and coarsely chopped
  • 1 Tbsp white onion coarsely chopped
  • 3 Tbsp cilantro
  • 1/4 tsp salt
  • 1/2 jalapeño seeded and coarsely chopped
  • water to bring the salsa together


Quinoa salad

  • Bring the stock to a boil. Add the creole seasoning and quinoa. Cover and cook per the instructions on the quinoa package. Fluff and let cool slightly.
  • Toss with the red pepper, jalapeño , cilantro, oil and lime.
  • Adjust salt.

Avocado salsa

  • Combine all the ingredients in a blender. Pulse, adding enough water to bring the salsa to the consistency of heavy cream.

The salmon

  • Warm the butter in a non-stick frying pan large enough to hold all four fillets. Cook gently over low heat until just warmed through/translucent, flipping the fish as required. Cook it longer if you want it cooked through.
  • To serve mound the quinoa salad in the middle of the plate. Place the fish overtop and drizzle with the avocado salsa.


1/2 tsp of creole seasoning is pretty lightly seasoned. If you want to make this to go with something more assertive than fish or as a stand-alone quinoa salad, add 1 full tsp.
Black beans make a nice to the quinoa salad if serving it with poultry.