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Salmon and Broccolette Superfood Salad with Herb Aioli

We call this a "superfood salad" because it combines some of the healthiest ingredients you can eat.

The centerpiece is grilled salmon (though you could skip the fish altogether for a vegetarian version), and it's tossed with steamed broccolette, watercress, baby spinach, quinoa, avocado, tomatoes and grated carrots for a super-tasty, super-nutritious one-dish meal.

This recipe is extraordinarily versatile, so feel free to add any ingredients you especially enjoy and use your favorite vinaigrette dressing. We like to top the salmon with our creamy Herb Aioli (optional).

4 Servings



12 oz

wild-caught salmon fillet (pin bones removed)

Salt and freshly ground black pepper

¼ cup

Uncooked quinoa

1 bunch

Earthbound Farm Organic Broccolette (cut into florets and 1-inch pieces of stalk)

4 cup

Earthbound Farm Organic Baby Spinach

¾ cup



Earthbound Farm Organic Tomatoes (cut into 1/2-inch dice)


Earthbound Farm Organic Carrot (peeled and pared into thin ribbons or coarsely grated)

¼ cup

Earthbound Farm Organic Italian Parsley (packed, leaves only, no stems)

1 cup

organic microgreens or sprouts (alfalfa or sunflower)


Earthbound Farm Organic Avocado (peeled and cut into slices)

¼ cup

sunflower seeds (salted or unsalted)

Your favorite vinaigrette salad dressing


¼ cup


1 Tbsp


1 tsp

fresh lemon juice

Salt and freshly ground black pepper (to taste)


Season the salmon with salt and pepper and grill the fish until cooked through (about 3 to 6 minutes per side over high heat, depending on thickness). Set aside to cool. The salmon can be grilled a day in advance of serving; just cover the fillet tightly and refrigerate. Before serving, cut the salmon into large chunks.

Place the quinoa in a strainer and rinse thoroughly with cool water for 1 minute. Place 1/2 cup of water and the quinoa in a small pan and bring it to a boil over high heat. Reduce the heat to low, cover and simmer until the water has evaporated, about 10 minutes. Turn the heat off, fluff the quinoa with a fork, and let it cool.

In another pan, bring 2 quarts of water to a boil and add 2 teaspoons of salt. Cook the broccolette until crisp-tender, about 5 minutes. Drain and immediately plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color. When the broccolette is cool, drain thoroughly and set aside.

To make the Herb Aioli, whisk together the mayonnaise and pesto. Add the lemon juice, salt and pepper to taste.

To assemble the salad, place the spinach, watercress, tomatoes, carrots, parsley leaves and cooled broccolette in a large bowl and toss with your favorite vinaigrette salad dressing, just to coat lightly. Transfer the mixture to a large platter or divide between 4 individual plates. Scatter the cooled quinoa and a handful of microgreens or sprouts over the greens. Top with the salmon and avocado. Sprinkle the salad with the sunflower seeds and top the salmon with the Herb Aioli, if using, or another drizzle of vinaigrette. Serve immediately.

Per serving: Calories 460, Fat 28 grams, Cholesterol 55 mg, Sodium 410 mg, Carbohydrates 30 grams, Fiber 9 grams, Sugars 7 grams, Protein 25 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 240%, Vitamin C 120%, Calcium 35%, Iron 25%.

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