Roasted Salmon with Black Bean Quinoa Salad


Roasted Salmon with Black Bean Quinoa SaladIngredients


For the Black Bean-Quinoa Salad

  •  ½ cup quinoa, cooked
  • 1 cup canned black beans, drained, and rinsed
  • 1 Tbs. red wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2/3 cup roasted red pepper 
  • 2/3 cup medium red onion, diced
  • 1/3 cup  cilantro, minced
  • 1 lb. salmon, cut into 4 4-oz. fillets
  • 2 cups watercress or baby spinach


  • 4 Tbs. lime juice
  • 1/3 tsp. salt
  • 1/3 tsp. ground cumin
  • 1/3 cup extra virgin olive oil


  1. Preheat oven to 400º.  
  2. Bring water to a boil in a medium pot and add the quinoa. Boil for 14 to 16 minutes until quinoa is translucent and tender.  Transfer the quinoa to a bowl and allow to cool to room temperature.
  3. Place salmon fillets on a baking sheet skin side down and roast for 10-15 minutes, depending on how well cooked you like your salmon.
  4. Toss the beans with vinegar, salt, and pepper to taste in a small bowl. Let sit for 30 minutes before draining off excess liquid.  Add the drained beans, red bell pepper, red onions, and cilantro to the quinoa; toss gently to combine.
  5. In a small bowl whisk together the lime juice, salt, and cumin. Add the oil in a stream, whisking continuously. Use 1/3 of the dressing to lightly dress watercress or baby spinach. Use the rest of the dressing in the black bean-quinoa mixture. To serve: Mound ½ cup of watercress or spinach on a plate and top with 1 cup of the black bean-quinoa salad. Top with roasted salmon and serve.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.