Step 1

In a small bowl, make the balsamic vinaigrette by whisking balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper to taste. Set aside.

Step 2

In a large bowl, add cooked and cooled quinoa, arugula, onion, tomato and balsamic vinaigrette. Season with salt and pepper. Gently toss and set aside.

Step 3

Generously season salmon filets with salt and pepper. In a skillet, heat olive oil over medium heat. Place salmon on skillet, skin side up, and cook for 4 minutes, undisturbed, until golden brown and crispy. Flip the filets and cook until the fish feels firm to the touch, about another 3-4 minutes. Transfer to a plate to cool.

Step 4

Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad. Squeeze some lemon juice, if desired. Serve and enjoy!