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.
Our recipes 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.