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A pistachio salmon salad served in a white bowl. The bowl contains a baked salmon filet, chickpeas, shredded carrots, quinoa, chopped dates, spinach, and spicy harissa dressing.
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4.43 from 7 votes

Pistachio Salmon Salad

This pistachio salmon salad has a Middle Eastern feel with baby spinach, quinoa, chickpeas, carrots, dates and a flavorful harissa dressing. It’s a delicious meal-sized salad that will fill you up without weighing you down. Gluten-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Middle Eastern
Keyword: pistachio salmon salad
Servings: 2

Ingredients

Pistachio Salmon

  • 2 4-6 ounce salmon filets
  • 2 Tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 Tablespoons salted pistachios finely chopped

Salad

  • 5 ounce container of spinach or green of choice
  • 1 cup cooked quinoa cooled
  • ½ cup cooked chickpeas
  • ½ cup shredded carrots
  • ¼ cup medjool dates chopped
  • fresh chopped parsley for serving

Harissa Dressing

  • 1-2 Tablespoons prepared harissa paste
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoons water
  • ½ Tablespoons maple syrup
  • 1 teaspoon dijon mustard

Instructions

  • Preheat oven to 375°F. Place salmon filets skin side down on a baking sheet lined with foil. Mix the lemon juice, mustard, garlic, salt and pepper together in small bowl. Spread mixture over both pieces of salmon and top each with 1 Tablespoon of chopped pistachios. Bake salmon in preheated oven until the salmon is cooked through, about 15-20 minutes.
    Two baked salmon filets topped with chopped pistachios on a baking tray.
  • While salmon is cooking, make dressing by whisking together all the ingredients in a small bowl.
    A womans hand using a whisk to whisk the spicy harissa dressing.
  • Prep two salads. Start with a base of spinach and add half of the quinoa, chickpeas, shredded carrots and dates to each salad bowl or plate.
  • When salmon is cooked, remove from the oven and place one filet on each salad. Top each salad with fresh parsley and drizzle harissa dressing on top.

Nutrition

Serving: 1 salad bowl | Calories: 589kcal | Carbohydrates: 59g | Protein: 40g | Fat: 24g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 790mg | Potassium: 870mg | Fiber: 10g | Sugar: 17g