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Mediterranean Pacific Salmon with Quinoa and Chickpea Salad

Mediterranean Pacific Salmon with Quinoa and Chickpea Salad
Mediterranean Wild Pacific Salmon meets crispy ranch-seasoned chickpeas, quinoa, and fresh Mediterranean-inspired toppings for a flavorful, wholesome meal. Finished with a tangy tzatziki vinaigrette and served with pita and hummus, this easy recipe is perfect for a fresh and satisfying weeknight dinner.
Serves: 4
Prep time: 10-15 mins
Cook time: 12-14 mins
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Ingredients
Preparation

Ingredients

  • 1 box High Liner Foods Mediterranean Salmon
  • 1 cup Quinoa
  • 3 cup Canned Chickpeas (drained & patted dry)
  • 1 tbsp Olive Oil
  • 1 cup Avocado, diced
  • 1 cup Cherry Tomato, halved
  • 3 cup Mixed Greens
  • 2 cup Baby Arugula
  • 1/3 cup Kalamata Olives, Pitted (halved)
  • 2 ea Whole Wheat Pita Bread (warmed and sliced)
  • 3/4 cup Hummus
  • 1 Prepared Salsa, optional
  • 1 tsp Mixed Herbs (parsley and\or dill)

Tzatziki Vinaigrette

  • 1/2 cup Greek Yogurt (plain variety)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon juice
  • 1/2 cup Seedless Cucumber, peeled and diced
  • 1/4 tsp Garlic, minced
  • 1 1/4 tsp Dill, chopped
  1. For the Salmon & Chickpeas: Preheat your air fryer to 400℉. Toss the chickpeas in a small bowl with the olive oil to coat. Add the chickpeas along with both pieces of Mediterranean Salmon to the preheated air fryer and cook for 18-20 minutes until the chickpeas are crispy and the Salmon is cooked through to a minimum temperature of 158℉.
  2. For the Quinoa: Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat, cover for 10 more minutes. Fluff with a fork.
  3. For the Tzatziki Vinaigrette: Add all the ingredients for the vinaigrette to a small bowl. Mix well until fully combined and reserve under refrigeration until ready for use.
  4. To Assemble & Serve: Divide the hummus and artfully arrange it across one half of each plate. Toss the arugula and mixed greens together before adding half of this mix to each plate.
  5. Divide the avocado, tomato, olives and feta and build each salad with half of the ingredients. Add half of the quinoa and crispy chickpeas to each salad, along with the warmed pita and sliced Salmon.
  6. Serve the salads with the tzatziki vinaigrette on the side and garnish liberally with the mixed herbs.
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