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warm tomato salmon with citrus over spinach
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5 from 7 votes

Warm Salmon Salad with Tomato Citrus Sauce Recipe

This rustic Warm Salmon Salad with Spicy Tomato Citrus Sauce served on a bed of greens, quinoa and asparagus makes a healthy, delicious, fresh spring/summer meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 3 (or 4 smaller portions)
Author: Cheryl



  • 1/2 cup Quinoa
  • 3/4 cup water
  • 1/4 teaspoon salt

Salmon and Salad

  • 1 pound salmon (about 2-3 fillets)
  • salt and pepper to taste
  • 2 tablespoon sweet Thai chili sauce
  • 3 cups baby romaine lettuce (or other greens)
  • 1 cup roughly chopped asparagus spears

Tomato Citrus Sauce

  • 1 1/2 cup cherry tomatoes cut in half (or chopped plum tomatoes)
  • 2 teaspoon orange zest
  • 2 tablespoon fresh orange juice
  • 1 teaspoon lemon zest
  • 2 teaspoon juice from lemon
  • 2 tablespoon Sweet Thai chili sauce
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt


  • 2 tablespoon chopped parsley
  • 2 tablespoon roasted nuts


  • Preheat oven to 425F.
  • MAKE THE QUINOA: Rinse quinoa under running water. Place rinsed quinoa, salt and water in a small saucepan. Cover and bring to a boil. Reduce to low and simmer for 15 minutes until water is absorbed. Let stand 5 minutes. Fluff with a fork.
  • ROAST THE SALMON: While the quinoa is cooking, line a pan with foil and spray with oil. Place salmon and asparagus on the pan and generously sprinkle with salt and pepper. Drizzle asparagus with a teaspoon of oil. Spread sweet Thai chili sauce on top of salmon. Roast for 9-11 minutes (estimate 10 minutes per inch of thickness) just until salmon is cooked through but still slightly translucent (darker pink) on the inside for medium rare.
  • MAKE THE SAUCE: While salmon is cooking, heat oil on medium in a saucepan. Add all other sauce ingredients and cook for about 3 minutes just until tomatoes start to break down a little. Taste and adjust seasonings.
  • PLATE THE SALMON SALAD: In a wide mouth bowl, place baby romaine lettuce. Top it with quinoa and asparagus. Remove skin on salmon (if there is any) and break salmon into bite sized pieces. Lay it over the top. Drizzle about half the warm tomato citrus sauce over the salmon. Garnish with parsley and roasted nuts. Pass the rest of the sauce at the table.


Make Ahead: You can make the various parts of the salad ahead and just assemble it right before serving.