Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
24 Mins
Total Time
34 Mins
Serves 4 (serving size: 1 cup)

Cooking the salmon with the skin on keeps the flesh silky and tender and bastes it with its own healthy fat. We love using a variety of heirloom cherry tomatoes--scout your farmers' market for the best options.

How to Make It

Step 1

Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.

Step 2

Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.

New York City

Ratings & Reviews

Not for us

January 22, 2016
My husband didn't even finish his and he is not a fussy eater.  I served it over fresh salad greens but this was a no-go at my house.  Won't make again.

Healthy and delicious

August 11, 2015
So easy to make and delicious. Will add to my favorites.  Served it on a bed of mixed greens.

Light, refreshing and healthy

August 07, 2015
This dish was easy to make and the flavor was fresh and enjoyable. Everything blended really well together. I think it would also be a very versatile dish in which you could add your own touches.

Gorgeous color and taste

July 02, 2015
This comes together beautifully, full of interesting flavors, perfect for summer.


June 28, 2015
Delicious! Great easy summer meal.

Healthy and Satisfying

May 26, 2015
This recipe came together in a flash.  It was satisfying, while also being light and refreshing.  I had some leftover grilled salmon, so I just flaked it and added it to the other ingredients.  I used red quinoa, which gave the dish even more color.  I also bought a medley of cherry tomatoes at Trader Joe's to get the suggested variety of colors, shapes and sizes, but at a great price.  I would enjoy making and eating this again.