Half-Smoked Salmon and Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A luxurious salad with halved smoked salmon, quinoa, and dill, finished with a light lemon-tarragon vinaigrette. This french-inspired salads ready in about 25 minutes pairs quinoa, smoked salmon, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 French cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine cooked quinoa, halved smoked salmon, diced cucumber, diced red bell pepper, and chopped fresh dill.
  2. Step 2: In a small bowl, whisk together lemon juice, white wine vinegar, olive oil, minced garlic, chopped tarragon, salt, and black pepper until emulsified.
  3. Step 3: Pour the dressing over the salad and toss gently until the quinoa is evenly coated and the salmon is glazed.
  4. Step 4: Serve chilled or at room temperature, garnished with additional dill if desired.

Frequently asked questions

How long does Half-Smoked Salmon and Quinoa Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Smoked Salmon and Quinoa Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Half-Smoked Salmon and Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Smoked Salmon and Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Smoked Salmon and Quinoa Salad?

French salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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