• 1 lb skin-on (or skinless) salmon fillet
  • 2 tablespoons olive oil, plus more for drizzling
  • salt and pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 limes, 1 halved and 1 zested and juiced
  • 1 cup uncooked quinoa + 2 cups filtered water or stock for cooking
  • 1 ½ cups arugula
  • ½ cup peashoots
  • 1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
  • ½ cup crumbled feta
  • ¼ packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
  • ¼ packed cup fresh mint leaves and tender stems, roughly chopped
  • 1 Persian cucumber, diced into ½-inch pieces (about ¾ cup)
  • 2 scallions, light green and white parts sliced
  • 1 avocado, peeled and sliced

Makes ~ 4 servings


  1. Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, ½ teaspoon cumin and ½ teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  2. Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  3. While the salmon roasts, make the quinoa: Add 1 cup quinoa + 2 cups water to a medium saucepot, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until most of the liquid has been absorbed, ~15 minutes. Remove from heat, let sit for 5-10 minutes, then fluff with a fork. Drizzle with olive oil, tossing to coat. Stir in the arugula and peashoots, letting it wilt. Let sit to cool slightly while you make the dressing.
  4. Prepare the dressing: In a large serving bowl, combine the yogurt with ¼ cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining ½ teaspoon cumin, plus ¼ cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  5. Add the quinoa/arugula/peashoots to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the quinoa, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, avocado, parsley, mint, and a few pea shoots. Quarter the remaining lime half and serve it on the side.

Recipe slightly adapted from this NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.