Superfood Salmon Salad with Meyer Lemon Dressing
Prep time
Cook time
Total time
Recipe type: Meat & Seafood
Serves: 1
  • 1 heaping cup Central Market Organic Baby Kale Medley
  • ¼ cup plain quinoa, rinsed
  • ¼ cup blueberries, rinsed and dried
  • 1 small salmon fillet, rinsed and dried
  • 4-5 tbsp Central Market H-E-B Meyer Lemon Salad Dressing{more or less as needed}
  • 1 tbsp extra virgin olive oil
  • salt and pepper, as needed
  1. First, cook your quinoa. In a small pot, heat up a generous ½ cup of water. When it comes to a boil, add in your rinsed raw quinoa and a pinch of salt, reduce the heat to a simmer, and cover. Let the quinoa cook for 10-15 minutes, until nearly all the liquid is absorbed.
  2. In the meanwhile, cook the salmon. Heat the one tablespoon of oil in a small nonstick frying pan over medium-high heat. Season the salmon with salt and pepper, then place in the hot oil skin-side down. Let the fish cook for about 5 minutes, until the lower portion starts to turn a light opaque pink. Flip the fillet over, and let the salmon finish cooking until it is completely opaque and develops a lightly golden crust on top.
  3. Once the quinoa and salmon are both ready, it's time to assemble the salad! Place your mixed greens in a medium bowl or plate. Stir one tablespoon of dressing into the prepared quinoa, then spoon on top of the salad. Top with the clean blueberries and salmon fillet, then dress with as much Meyer Lemon dressing as you would like. Enjoy immediately!
Recipe by The Baking Fairy at