Air-fried salmon served over baby lettuce with quinoa, cucumber, olives, and roasted chickpeas.

Mediterranean Norwegian Salmon Salad with Quinoa

Name: Mediterranean Norwegian Salmon Salad with Quinoa
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 2 Norwegian salmon fillet; olive oil; 2 tsp olive oil; 0.5 cup chickpeas, canned; salt and pepper; paprika powder; 0.5 lemon zest; 2 tbsp olive oil; 2 tbsp white vinegar; 1 tsp Dijon mustard; 1.5 tbsp maple syrup; 0.5 lemon, juiced; salt and pepper; 0.5 cup quinoa; 4 cups baby leaf salad; 0.5 cucumber; 8 olives, Kalamata

Easy air fried salmon sits atop a bed of baby lettuce, with roasted and spiced chickpeas, quinoa, cucumber and olives for a simple weeknight solution.

Cooking time40-50 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Preheat oven to 400F. Drain chickpeas; pat dry and spread in a single layer on a baking sheet. Season with salt, pepper, and paprika. Drizzle on olive oil and zest 1 lemon on top. Roast for 30 minutes, turning halfway.
Preheat air fryer to 400F. Season salmon with salt and pepper. Spray bottom of air fryer tray with olive oil spray. Place salmon portion inside and air fryer for 7-9 minutes, or until fully cooked.
Cook quinoa according to package directions. Set aside.
Dice cucumber into rounds. Halve olives.
Make the dressing: whisk together olive oil, white vinegar, Dijon mustard, maple syrup, lemon juice and salt and pepper.
To assemble: start with a base of lettuce and add chickpeas, cucumber, olives, quinoa, and a piece of salmon.