Leftover Salmon Spinach Salad
with quinoa and tomatoes
This dinner will come together in a flash since we're using our leftover salmon (or lentils for our vegetarians) from Monday. While this is a simple, lazy meal, its colors and tangy dressing make it feel and taste like something special (and no one needs to know how easy it was!).
Ingredients
- Shallots - 1 Tbsp , diced
- Roma tomatoes - 4 , diced
- Quinoa - 2/3 cups , uncooked ((Sub 2 cups of cooked quinoa))
- Dijon mustard - 1 tsp
- Red wine or sherry vinegar - 2 Tbsp
- Olive oil - 1/4 cup
- Leftover cooked salmon - 1 lb
- Baby spinach - 6 oz
- Walnuts - 1/2 cup , chopped
Prep
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Shallots - Dice. (Can be done up to 3 days ahead)
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Tomatoes - Dice.
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Quinoa - If not made from Monday, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Make
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Whisk together shallots, Dijon, vinegar, and olive oil. Salt and pepper to taste. If it’s too tart, you can add a bit of your preferred sweetener.
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If you want your salmon warmed up, you can do so in the microwave (look for that reheat button) or in the oven at 300 degrees for 10 to 15 minutes.
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Toss together salmon, spinach, tomatoes, walnuts, and quinoa. Dress with vinaigrette and toss to coat. Season with more salt and pepper if needed.
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