Spiced lemon salmon with minty quinoa salad

Artist's impression of spiced lemon salmon with minty quinoa salad.
Note: Image is an artist's impression.

Dive into a delicious journey of flavours with our spiced lemon salmon and minty quinoa salad. This recipe combines the goodness of omega-3-rich salmon fillets with warm spices and tangy lemon. Paired with a light quinoa salad, with fresh mint and vibrant vegetables, this dish is tasty, healthy and refreshing.

Prep time: 20 minutes (plus marination time)

Cooking time: 20 minutes

Serves: 2


For the spiced lemon salmon:

  • 2 salmon fillets, (approximately 150g each)
  • Zest and juice of 1 lemon
  • Ground cumin, 1 tsp
  • Ground coriander, ½ tsp
  • Ground turmeric, ½ tsp
  • Paprika, ¼ tsp
  • Salt and pepper to taste
  • Olive oil, 1 tbsp

For the minty quinoa salad:

  • Quinoa, rinsed (150g)
  • Water, (300ml)
  • ½ cucumber, diced
  • ½ red bell pepper, diced
  • 2 spring onions, finely chopped
  • A handful of fresh mint leaves, chopped
  • Juice of 1 lemon
  • Extra-virgin olive oil, 1 tbsp
  • Salt and pepper to taste


  1. In a bowl, mix together the lemon zest, lemon juice, ground cumin, ground coriander, ground turmeric, paprika, salt, pepper and olive oil to create the marinade.
  2. Place the salmon fillets in a shallow dish and coat them with the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes.
  3. In a saucepan, bring water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
  4. Once the salmon has marinated, preheat a skillet or non-stick pan over medium-high heat. Cook the salmon fillets for about 3-4 minutes on each side, or until the fish flakes easily with a fork and is cooked through.
  5. In a large bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, chopped spring onions, and chopped mint leaves.
  6. Whisk together the lemon juice, extra-virgin olive oil, salt and pepper to make the dressing for the quinoa salad. Pour the dressing over the quinoa mixture and toss until well combined.
  7. Serve the spiced lemon salmon over a bed of minty quinoa salad.

Nutritional information

Per serving:

Calories - 350kcal

Carbs - 25g

Proteins - 25g

Fibre - 4g

Profile photo of nutritionist Rimsha Rasheed, contributor of the diabetes-friendly spiced lemon salmon with minty quinoa salad recipe.
Rimsha Rasheed

Rimsha is a passionate nutritionist whose world revolves around creating delicious pathways to healthier lifestyles. With a heart deeply rooted in the rich tapestry of cuisines, she weaves together flavours that nourish not only the body but also the soul. She loves crafting unique recipes, sharing insights on balanced living, and savouring the journey towards wellness, one delectable bite at a time.

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