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Roast Salmon on Moroccan Quinoa Salad

4 servings


Dairy Free Gluten Free High Fibre

Nutritional Facts Per Serving

39.3 g
50.2 g
6.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 655
  • Fat 34.2 g
    • Saturated   5.2 g
    • + Trans 
  • Cholesterol 78 mg
  • Sodium   272 mg
  • Carbohydrate 50.2 g
    • Fibre   6.9 g
    • Sugars  
  • Protein 39.3 g
    • Vitamin A 12 %
    • Vitamin C 63 %
    • Calcium 10 %
    • Iron 43 %


  1. Place the quinoa and water in a medium-sized pot and bring to a boil.
  2. Cover the pot, lower the heat to medium-low, and cook, undisturbed, 15 to 18 minutes, or until the quinoa is tender and the water has evaporated.
  3. Spoon quinoa into a bowl; cool to room temperature. Mix in the remaining salad ingredients. Cover and refrigerate salad until needed.
  4. Preheat the oven to 425 degrees F. Place the salmon in a parchment paper-lined baking dish. Drizzle with the 1 Tbsp. orange juice and 1 Tbsp. lemon juice; season with salt and pepper. Bake 12 to 15 minutes, or until cooked through.
  5. Divide and mound salad on each of four plates.Top with the salmon and serve.

Serving Suggestions

Serve the fish and quinoa salad with another salad that will compliment the taste of both, such as Green Bean Salad with Tahini Dressing, or Grilled Zucchini with Pine Nuts and Parmesan.

Instead of salmon, use another type of fish fillet in this recipe, such as halibut or cod. Instead of almonds, use whole, unsalted, roasted cashews in the salad. Instead of parsley, try a more flavourful and aromatic herb in the salad, such as basil or oregano.

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