Younger You Beef Chili with Smoky Chipotle
This vibrant salmon and quinoa warm salad is a simple, nourishing dish designed to support long-term health while delivering bright, satisfying flavor.
Sustainably sourced salmon is a rich source of protein and omega-3 fatty acids that support cardiometabolic and brain health, while the variety of vegetables pack a whole punch of longevity-boosting nutrients.
Mercury exposure and microplastics making you hesitant to increase fish intake despite the health benefits? Use our Seafood Guide to pick the cleanest fish sources.
Asparagus, also known as the king of vegetables thanks to its rich phytonutrient profile, is an excellent source of folate, a key nutrient for optimal methylation, including DNA methylation, and inulin, an important prebiotic fiber that supports microbiome balance and diversity.
Epigenetic Nutrition Spotlight
Apigenin (bell peppers, kale), choline (salmon), diindolylmethane / DIM (kale), lycopene (asparagus), luteolin (bell peppers, lemon juice), quercetin (bell peppers, kale)
Finished with a light lemon-chive tahini dressing, the dish is fresh, savory, and subtly creamy, yet comes together easily in just over 30 minutes, making it an ideal weeknight meal that’s as delicious as it is longevity-focused.
If you’re following the Younger You Everyday plan, quinoa is included; it is not included on the Younger You Intensive (swap with cauliflower rice).
| Warm Quinoa Salad with Salmon, Asparagus and Kale |
Warm Quinoa Salad with Salmon, Asparagus and Kale
| Servings | Prep Time | Cook Time |
| 4people | 10minutes | 25minutes |
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1.5 lb wild salmon filet
- 1 Red bell pepper whole
- 3/4 cup quinoa measure uncooked; soak for at least 20 minutes, then rinse well; will yield 1 1/2 cups cooked quinoa
- 2 cups asparagus cut into thirds
- 6 cups Kale wash and trim heavy stems; tear leaves into pieces
- 1 tbsp fresh chives chopped
- 2 tsp Lemon juice freshly squeezed
- 1 tsp Tahini or more for spicier chili
- 3 tbsp Water
- salt and freshly ground pepper to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Heat oven to 400°F and line a baking sheet with parchment paper.
- Season salmon lightly with salt and bake with the red bell pepper (whole) for about 15-20 minutes until salmon is light pink in color and flakes easily with a fork.
- Meanwhile, bring quinoa to a boil in plenty of salt water (3 cups) and simmer for 10-12 minutes until tender (the quinoa seeds will uncurl and be soft to taste). Drain and return to the pan, covered. Let sit for 5-10 minutes.
- In a separate saucepan, cover and cook the asparagus in an inch of water until al dente (about 5 minutes). Add the kale and cook for another 1-2 minutes until kale is wilted. Drain and set aside.
- In a small bowl, make dressing by whisking chives, lemon juice, tahini, and water together until smooth. Add salt and pepper to taste.
- To assemble the warm salad, flake salmon into a bowl, chop and add the red pepper (removing the stalks and seeds), quinoa, asparagus and kale and dressing.
- Toss to combine and enjoy!
Recipe Notes
- You can swap the quinoa with another gluten-free grain, a legume of choice or cauliflower rice
- Best enjoyed warm and freshly made
