lunch · dairy-free
Salmon, mango and quinoa salad
Baked salmon flaked over greens, with lime-and-mango quinoa on the side. A lunch that lasts the afternoon.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 425°F (220°C). Brush the salmon with oil and bake 10 to 15 minutes, until it reaches 145°F (63°C).
-
2
Rest it briefly, then flake it over the greens.
-
3
Fold the diced mango, lime juice and a pinch of salt through the quinoa.
-
4
Spoon the quinoa alongside.
