Salmon Veggie Salad With Curry

Active Time: 10 minutes • Total Time: 35 minutes

Yields: 2

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  • 1/4 cup quinoa, dry
  • 1 package Earthbound Farm Organic Broccoli & Cauliflower Florets
  • 1 1/2 tablespoons olive oil, divided
  • Salt + pepper
  • 2 4-6 ounce salmon fillets
  • 3 cups Earthbound Farm Organic Baby Arugula
  • 2 tablespoons dried cherries
  • Fresh dill or mint, to garnish
  • Curry Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice (~ 1 small lemon)
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1 tablespoon water (or more, to meet desired consistency)
  • Salt + pepper, to taste

Here’s a stunning meal salad that’s so much more than just an “add salmon” to your everyday salad. Our friend Carrie from Walder Wellness whipped up this sumptuous and satisfying salad featuring Earthbound Farm Organic Broccoli and Cauliflower Florets, our organic baby arugula, salmon, and a scintillating bouquet of flavors. Don’t skip the video for a quick look at how simple it really is. 


Preheat oven to 400F. Cook quinoa according to package instructions. Place broccoli and cauliflower florets on a baking sheet. Toss in 1 tablespoon of olive oil, salt, and pepper. Spread out evenly on the baking sheet, ensuring space between each floret. Transfer to the oven for 15-20 mins, tossing halfway.

Place salmon fillets on a second baking sheet and brush with remaining 1/2 tabelspoon olive oil, salt, and pepper. Place in the oven for 12 minutes.

Meanwhile, make curry tahini dressing by whisking together all dressing ingredients in a small bowl. Note: If you’d like the dressing more runny, add a touch more water until desired consistency is achieved. If it gets too runny, add in a bit more tahini!


Remove broccoli, cauliflower, and salmon from the oven. Assemble salads by dividing ingredients onto two plates in the following order: arugula, cooked quinoa, roasted veggies, salmon (skin removed), dried cherries, and fresh dill. Pour dressing overtop, toss to combine,  and enjoy immediately!

*While this is designed to be an entrée salad for 2, you can easily serve it as a side salad if you’d prefer! As a side, this recipe would serve 4 people.

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