Salmon Quinoa Caesar Salad
I’m back with another nourishing salad for my January salad month here on Dishing Up the Dirt, and this one is truly a standout. This salmon quinoa Caesar salad is not only incredibly delicious, but also packed with nutrients that will leave you feeling pretty darn good. It’s loaded with omega-3s, protein, fiber, and healthy fats, and it’s naturally gluten-free and dairy-free, making it a wholesome option for a wide range of eaters.
The real star of the show is the tahini Caesar dressing, which delivers a crave-worthy combination of nutty richness, salty depth, and a bold, pungent punch. It brings all the components together beautifully and proves that a classic Caesar salad can be just as indulgent without the traditional ingredients. Paired with hearty quinoa and flaky salmon and the best crunchy chickpeas this salad has the perfect balance of texture and flavor.
One of the reasons I love this salad so much is that it’s hearty enough to be a complete meal on its own, whether you’re enjoying it for lunch or sitting down to a nourishing dinner. It’s also a fantastic way to use up leftover salmon if you already have some on hand, though I’ve included simple cooking instructions below for anyone making the entire meal from scratch.
I hope you all enjoy this healthy salmon Caesar salad as much as my family did. Grab a fork, dig in, and let me know what you think!
Salmon Quinoa Caesar Salad
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 6
Tahini Caesar Dressing- 1/2 cup drippy tahini (I love Soom Tahini)
- juice from 1 lemon (about 3 Tablespoons)
- 1 clove of garlic, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons diced capers
- 3 anchovy fillets, packed in oil and drained
- 1-3 Tablespoons warm water, to thin dressing as needed
- freshly ground black pepper
- 1 jar chickpeas, drained
- 1 clove of garlic, grated
- 1/4 teaspoon salt
- 1 1/2 Tablespoons olive oil
- 2 five-ounce fillets of salmon
- avocado oil or olive oil for cooking
- salt and pepper
- 3/4 cup uncooked quinoa
- 2 hearts of romaine lettuce, finely shredded
Preparation
- Preheat the oven to 375F.
- Prepare the dressing by blending all the ingredients together in an upright blender until smooth. Add water to thin until you reach your desired consistency. Taste for seasonings and adjust as needed.
- Toss the chickpeas with all the chickpea ingredients and place on a baking sheet. Place in the oven and bake for 25 minutes, or until lightly golden and crisp. Toss the chickpeas halfway through cooking.
- Drizzle the salmon with oil and sprinkle with salt and pepper. Bake in the oven on the same rack as the chickpeas until just barley cooked through, about 15-18 minutes. Be careful to not overcook your salmon. Once cool enough to handle use a fork to flake the salmon.
- Meanwhile cook your quinoa according to package directions.
- Once the quinoa and salmon are done cooking let them cool down to almost room temperature. Toss the quinoa, with the salmon and shredded romaine. Drizzle with half of the dressing. Toss again. Drizzle with more dressing to taste and add the crispy chickpeas.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary
I’d forgotten to look at your blog for a while and am finding myself bookmarking so many recipes. This one is top of the list. I am always down for a hearty salad mid winter when it seems like the past weeks of dinner have been a rotation of every type of soup and stew in my arsenal. Thanks for this one!
Yay!! Enjoy!!