Baked Salmon and Crunchy Thai Quinoa Salad with Ginger Peanut Dressing

Ahhhhh Summer is here, and quite possible my favorite time of year: vacations, sunshine, warm weather walks with friends, and light-n-easy meals.  When it is so gorgeous (and hot) out, I don’t want to spend hours in the kitchen prepping our meals, and my family doesn’t want something heavy or over-filling.  We would rather spend our time running around outside in the sunshine because here in the pacific northwest, when the sun is out, you take advantage of it all you can!  But just because we would rather be outside exploring doesn’t mean I can’t keep discovering new and healthy options for my families meals – although I am pretty sure the hubby would be happy with steaks on the grill every night haha!

My ‘healthy meal plan goal’ this summer is to include each of these meal ‘types’ once a week: gluten free, vegan and paleo. Tonight’s Baked Salmon and Crunchy Thai Quinoa Salad with Ginger Peanut Dressing fits the ‘gluten free’ check mark this week!

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free} from

Photo courtesy of ambitious


I recently found this Crunchy Thai Quinoa Salad with Ginger Peanut Dressing recipe from It is loaded with veggies like red bell pepper, red cabbage, and carrots, plus had a crunchy kick with the added cashews. And lets get real… a peanut butter ginger dressing sounds pretty darn amaaaaaazing!  I love that this is gluten free too!!  Check out her Nutella cookies as well… simply to die for!

I decided to pair it with an easy baked salmon. I bake my salmon from frozen since fresh wild caught salmon is so expensive. Instead, I opt for wild caught salmon that is flash frozen upon being caught.  Cooking salmon from frozen is incredibly easy and only takes 10 minutes longer than if it was fresh.

How to bake salmon from frozen: sprinkle with lemon juice, then top with dried dill, salt and pepper

Baked Salmon – from Frozen

  • Preheat oven to 400 degrees. Line a baking pan with tin foil and spray bottom with olive oil (Trader Joes has a great olive oil spray or you can use your own mister).
  • Place frozen salmon filets in the pan, skin side down.
  • Juice a lemon over the top of the filets, sprinkle with dried dill and salt and pepper.  Cover with tin foil.
  • Place in oven and cook for 30 minutes, or until salmon is flakey… That’s it, your done!

Serve the salad alongside the Crunchy Thai Quinoa Salad and you have a seriously healthy and seriously yummy dinner… gluten free!

What are some of your favorite light-n-easy summer recipies?


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