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Arugula Salad with Grilled Salmon, Feta and Quinoa


  • 4 wild caught salmon fillets
  • 8 cups arugula, or mixed greens (if you prefer)
  • 1 cup crumbled feta
  • 2 cups cooked quinoa
  • 1/4 cup capers
  • 1 cup sun dried tomatoes drained, with oil reserved
  • 1 lemon, zested and juiced
  • Salt & pepper, to tastes

Cooking Instructions:

  • Liberally salt and pepper the fillets and prepare your grill, ensuring they are well oiled, to avoid sticking. (You can also use a grill pan, if you prefer.)
  • Grill the salmon over indirect heat until desired degree of doneness is achieved. We like them just cooked through, with a slightly pink, juicy middle.
  • Set aside and allow to cool. (You can refrigerate for up to two days before use.)
  • In a large bowl, place your greens, the feta cheese, the quinoa, the capers and the sun dried tomatoes. Toss gently and mix.
  • Drizzle the reserved tomato oil (about 1/4 cup) over the greens, followed by the lemon zest and juice. Toss liberally to combine all the flavors
  • To serve, place 2 cups of the greens mixture on a plate, topping with one of the grilled salmon fillets.

Recipe Notes

This recipe makes a great hearty lunch or healthy dinner, and is gorgeous enough to serve for company. The best part is that you can make everything ahead and toss it together just before you serve. (Serves 4)

Suggested Wine Pairing

Pair with our Chardonnay or Pinot Noir, and enjoy!

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