Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing

Servings 4
Calories 568 kcal
Author Erika Lenkert


  • 1 cup quinoa, rinsed
  • 4 4-ounce salmon fillets
  • Kosher salt and freshly ground pepper
  • 1/4 cup sunflower seeds
  • 1/4 cup apple cider vinegar
  • 1/4 cup gluten-free tamari
  • 2/3 cup canola oil
  • 16 cherry tomatoes, halved
  • 1 tablespoon minced red onion (optional)
  • 2 loosely packed cups baby spinach or arugula
  • 1/2 English cucumber, chopped


  1. In a pot with a lid, bring 2 cups water to a boil over high heat. Add the quinoa, turn the heat to low, and simmer, covered, until all of the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and let cool.
  2. Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Season each salmon fillet with 1/4 teaspoon salt and place them 1 inch apart, skin-side down, on the baking sheet. Roast for 7 to 8 minutes, depending on thickness. Immediately transfer to a plate to cool (they will continue cooking a bit).
  3. In a blender, blend the sunflower seeds and vinegar until smooth. Add the tamari and oil and blend to combine.
  4. In a salad bowl, toss together the quinoa, tomatoes, onion, spinach, cucumber, and dressing. Divide among four dinner plates, top with the salmon, add a sprinkle of pepper, and serve.
Nutrition Facts
Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing
Amount Per Serving (1 g)
Calories 568 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 823mg36%
Potassium 538mg15%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 3g3%
Protein 10g20%
Vitamin A 420IU8%
Vitamin C 16.6mg20%
Calcium 43mg4%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.