Lemon Herb Salmon Salad (Printable version)

Flaky salmon, fluffy quinoa, crisp greens, and fresh herbs tossed in a zesty citrus vinaigrette. Ready in 35 minutes.

# Ingredients list:

→ Salmon

01 - 4 salmon fillets, skinless, 4.2 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - Zest of 1 lemon

→ Quinoa

06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt

→ Salad

09 - 4 cups mixed salad greens
10 - 1 cup fresh herbs, chopped
11 - 1/2 cup cherry tomatoes, halved
12 - 1/2 cucumber, sliced
13 - 1/4 small red onion, thinly sliced

→ Citrus Vinaigrette

14 - 3 tablespoons extra virgin olive oil
15 - 3 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1 garlic clove, minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

# Steps:

01 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and cool slightly.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes until salmon is just cooked through and flakes easily.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among plates. Top each portion with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon and serve immediately with extra herbs if desired.

# Expert Tips:

01 -
  • It looks and tastes like something you'd order at a bistro, but it comes together in your own kitchen in less than 40 minutes.
  • The herbs stay bright and fresh, the salmon flakes perfectly, and the quinoa soaks up just enough vinaigrette to make every forkful satisfying.
  • You can prep the quinoa and vinaigrette ahead, then bake the salmon and assemble everything right before serving without any stress.
02 -
  • Don't dress the entire salad with all the vinaigrette at once, it will wilt the greens and make everything soggy within minutes.
  • Let the quinoa cool for at least five minutes before adding it to the greens, warm quinoa can steam and wilt delicate leaves.
  • If your salmon has skin, leave it on during baking, it protects the flesh and you can peel it off easily afterward.
03 -
  • Use a microplane to zest the lemon directly over the salmon before baking, the oils from the zest will perfume the fish as it cooks.
  • If your red onion tastes too sharp, soak the slices in cold water for ten minutes, then drain and pat dry before adding to the salad.
  • Warm the serving plates slightly before plating, it keeps the salmon at the perfect temperature and makes the whole dish feel restaurant quality.
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