Pistachio Salmon Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Middle Eastern–inspired salad with roasted salmon, quinoa, chickpeas, pistachios, and dates finished with harissa dressing. Nutritious, filling, and bursting with complementary flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
- 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)
- 1-2 Tablespoons prepared harissa paste
- 1 Tablespoon apple cider vinegar
- 1 Tablespoons water
- ½ Tablespoons maple syrup
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 461mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1940mg
- Calcium
- 237mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.