Lemon Herb Salmon Salad

There was a Sunday last spring when I opened my fridge and found leftover quinoa, a few wilting herbs, and salmon I'd meant to cook two days earlier. Instead of ordering takeout, I tossed everything together with lemon juice and olive oil. What started as scraps became the kind of meal that made me sit down, slow down, and actually taste every bite. I've been making variations of this salad ever since, and it never feels like leftovers anymore.

I made this for a small dinner party once, plating each salad individually with the warm salmon on top. One friend asked if I'd trained as a chef. I laughed and told her I'd just learned to trust good ingredients and not overthink the plating. She went home with the recipe written on a torn piece of notebook paper.

Ingredients

• Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and always check for pin bones by running your fingers along the flesh before seasoning.
• Quinoa: Rinsing it well removes the natural coating that can taste bitter, and using a 1:2 ratio of quinoa to water ensures fluffy, separate grains every time.
• Mixed salad greens: A combination of arugula, spinach, and romaine gives you peppery, tender, and crisp textures all in one bowl.
• Fresh herbs: Don't skip these, they're not just garnish, they add brightness and complexity that dried herbs can't replicate.
• Cherry tomatoes: Halving them releases their juices into the salad, adding little bursts of sweetness with every bite.
• Cucumber: I like English cucumbers because they have fewer seeds and a thinner skin, but any variety works if you peel and deseed it.
• Red onion: Slicing it as thin as possible mellows the sharpness and adds just enough bite without overpowering the other flavors.
• Extra virgin olive oil: Use a good quality one for the vinaigrette, it's the backbone of the dressing and you'll taste the difference.
• Lemon: Both the zest and juice are essential, the zest brings aromatic oil and the juice provides the acidic lift that balances the richness of the salmon.
• Dijon mustard: This emulsifies the vinaigrette and adds a subtle tanginess that ties everything together.
• Honey: Just a teaspoon smooths out the acidity and rounds out the dressing without making it sweet.
• Garlic: Mince it finely so it distributes evenly, and if you're sensitive to raw garlic, let it sit in the lemon juice for a few minutes to mellow.

Instructions

Cook the quinoa:

Bring the water and quinoa to a rolling boil, then turn the heat down low and let it steam gently under the lid. When you fluff it with a fork after resting, it should be tender with a slight pop, not mushy.

Prepare the salmon:

Pat the fillets dry before seasoning so the lemon zest and salt stick to the surface. The salmon is done when it flakes easily with a fork and the center is just opaque, don't overbake or it will dry out.

Make the vinaigrette:

Whisk everything together in a small bowl until it's smooth and creamy, the mustard helps it emulsify so the oil and lemon juice don't separate. Taste it and adjust the salt or honey if needed.

Assemble the salad:

Toss the greens, herbs, and vegetables with half the vinaigrette first so everything is lightly coated. Add the quinoa last and fold it in gently so it doesn't clump or weigh down the greens.

Plate and serve:

Divide the salad among shallow bowls or plates, then set a warm salmon fillet on top of each one. Drizzle the remaining vinaigrette over the salmon and finish with a few extra herb leaves if you have them.

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One evening, I brought this salad to a potluck and watched someone take a bite, pause, then go back for seconds before finishing their first plate. They told me later it was the kind of dish that made them feel nourished, not just full. That's when I realized this salad had become more than a quick dinner, it was the kind of food that made people feel cared for.

Getting the Salmon Just Right

The first time I baked salmon, I left it in too long and it turned chalky and dry. Now I set a timer for 12 minutes and check it then, looking for flesh that's just opaque in the center and flakes gently when nudged with a fork. If you have a thicker fillet, give it an extra two or three minutes, but always check early. You can also use an instant read thermometer and pull it at 55 to 60 degrees Celsius, it will carry over to perfect doneness as it rests.

Making It Your Own

I've swapped the quinoa for farro when I want something chewier, and I've added avocado slices when I have a ripe one sitting on the counter. Toasted pine nuts or slivered almonds bring a nutty crunch that contrasts beautifully with the tender salmon. Sometimes I grill the salmon instead of baking it, especially in the summer when I want those charred edges and smoky flavor.

Storage and Serving Tips

This salad is best served immediately while the salmon is still warm and the greens are crisp. If you need to prep ahead, keep the components separate, store the cooked quinoa and vinaigrette in the fridge, and bake the salmon just before serving. Leftover salmon can be flaked and tossed cold into the salad the next day, it won't be as luxurious, but it's still delicious.

• Store any leftover vinaigrette in a sealed jar in the fridge for up to five days, just shake it well before using.
• If you have extra quinoa, it makes a great base for grain bowls or a quick side dish throughout the week.
• Don't store the dressed salad, the greens will wilt and lose their texture overnight.

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This salad has become my answer to busy weeknights and lazy weekends alike, proof that something simple and fresh can be just as satisfying as anything complicated. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can cook the quinoa and salmon up to 2 days ahead and store them separately in the refrigerator. Assemble the salad just before serving to keep greens crisp. The vinaigrette can be made 3–4 days in advance.

→ What's the best way to cook salmon for this dish?

Baking at 200°C (400°F) for 12–15 minutes is gentle and keeps the salmon moist. For extra flavor, you can grill the salmon over medium heat for 4–5 minutes per side, or pan-sear it in a hot skillet for 3–4 minutes per side until just cooked through.

→ Can I substitute quinoa with another grain?

Absolutely. Brown rice, farro, or couscous work well as alternatives. If avoiding gluten, stick with quinoa, brown rice, or certified gluten-free oats. Adjust cooking times according to package directions for your chosen grain.

→ How should I store leftovers?

Store cooked salmon and quinoa in separate airtight containers for up to 3 days. Keep the vinaigrette in a sealed jar. Store fresh greens separately and assemble when ready to eat. The greens will wilt if dressed too far in advance.

→ What wine pairs well with this salad?

A chilled Sauvignon Blanc complements the lemon and fresh herbs beautifully. Alternatively, try a crisp Pinot Grigio, Albariño, or a light rosé for equally refreshing pairings.