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Kale and quinoa salad with cajun salmon on top.

Cajun Salmon Quinoa Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Lunch, dinner
  • Method: Salad
  • Cuisine: Mediterranean


This nutritious cajun salmon salad with kale and quinoa a a delicious twist on greek classic. It’s so easy to make, gluten-free and is perfect for an appetiser or main dish.


  • 2 salmon fillets, skin removed
  • 2 tablespoons cajun seasoning
  • 2 large leaves kale
  • 1 cup cooked quinoa
  • 1/2 punnet grape tomatoes, sliced
  • 1 Lebanese cucumber, diced
  • 1/4 red onion, diced
  • 1/3 cup crumbled feta cheese
  • Fresh lemon or lime juice, to taste
  • Pinch of salt
  • Olive oil, to cook


  1. Cut the salmon fillets into large cubes and rub with the cajun seasoning.
  2. Heat a large non-stick frying pan over medium-high heat. Cook the salmon for about 2-3 mins each side until cooked through and crispy. Transfer to a plate. Set aside for 5 mins to rest.
  3. In a large bowl massage the kale leaves with lemon/ lime juice and a pinch of salt to tenderise the leaves. Add the cucumbers, tomatoes, onion, cooked quinoa and feta cheese. Toss everything together to combine.
  4. Transfer the salad to a large serving plate, top with the cooked salmon and squeeze extra lemon/ lime juice. Enjoy!

Keywords: cajun salmon, kale, quinoa, salad