Lemon Herb Salmon Salad

I threw this together on a Wednesday night when I had leftover salmon and a bunch of wilting herbs in the fridge. What started as a clean-out-the-crisper dinner turned into something I craved all week. The lemon zest on the salmon while it baked filled the kitchen with this bright, almost sunny smell that made me forget it was still gray outside. My partner walked in, sniffed the air, and said it smelled like a vacation. That's when I knew this wasn't just another salad.

I made this for friends who claimed they didn't like salad as a meal, and they went quiet in that way people do when they're too busy eating to talk. One of them texted me the next day asking for the recipe, which felt like winning something. It's become my go-to when I want to feed people something that looks impressive but doesn't leave me stuck in the kitchen while everyone else is laughing in the other room. The salmon comes out of the oven perfectly timed with everything else, and suddenly you're sitting down with everyone, not scrambling.

Ingredients

• Salmon fillets: Skinless makes this easier to eat in a salad, and 120 g each is just the right amount to feel satisfying without being heavy.
• Olive oil (for salmon): Just enough to keep the fish moist and help the lemon zest stick, don't skip this or it dries out.
• Lemon zest: This is where the magic starts, it crisps up slightly in the oven and adds little bursts of brightness.
• Quinoa: Rinse it well or it tastes bitter, I learned that the hard way and wondered why my salad tasted soapy.
• Water and salt (for quinoa): The salt goes in the cooking water, not after, so the quinoa actually has flavor on its own.
• Mixed salad greens: Arugula adds peppery bite, spinach is mild, romaine gives crunch, use what you like or what's not wilted.
• Fresh herbs: This is not optional, parsley and dill are my favorites here but mint and basil make it feel summery.
• Cherry tomatoes: Halve them so they release a little juice and mingle with the vinaigrette.
• Cucumber: Adds crunch and coolness, I like English cucumber because there are fewer seeds.
• Red onion: Slice it thin, really thin, or it overpowers everything and makes your breath terrible.
• Extra virgin olive oil (for vinaigrette): Use the good stuff here, it's the base of the dressing and you'll taste the difference.
• Lemon juice: Fresh only, bottled lemon juice tastes like regret and plastic.
• Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that makes it cling to the greens.
• Honey: Just a touch to balance the acid, maple syrup works too if that's what you have.
• Garlic: Mince it fine or it's too sharp, I use a microplane and it almost melts into the dressing.

Instructions

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Cook the quinoa:

Combine rinsed quinoa, water, and salt in a saucepan and bring it to a boil, then lower the heat, cover it, and let it simmer for 15 minutes. After you turn off the heat, leave the lid on for 5 more minutes so it steams and gets fluffy, then fluff it with a fork and let it cool a bit.

Prepare the salmon:

Preheat your oven to 200 degrees C and line a baking tray with parchment so cleanup is easy. Place the salmon on the tray, drizzle with olive oil, sprinkle with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until it flakes easily with a fork.

Make the vinaigrette:

Whisk together olive oil, lemon juice, Dijon, honey, minced garlic, salt, and pepper in a small bowl until it looks smooth and emulsified. Taste it and adjust if needed, sometimes I add a pinch more honey or salt depending on the lemon.

Assemble the salad:

Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl with about half the vinaigrette. Use your hands or tongs to mix gently so everything gets coated but nothing gets bruised.

Plate and serve:

Divide the salad among four plates and top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and add extra herbs if you want it to look pretty.

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One summer evening I made this and ate it outside on the back steps with a glass of cold white wine, and it felt like the kind of meal you'd pay too much for at a restaurant. The salmon was still warm, the greens were cool, and the vinaigrette tied everything together in a way that made me slow down and actually taste each bite. It's one of those recipes that reminds me I don't need to go out to feel taken care of, sometimes the best meals are the ones you make for yourself when no one's watching.

Making It Your Own

If you want to grill the salmon instead of baking it, do it, the char adds a smoky depth that's really good with the lemon. I've also thrown in avocado when I have one that's perfectly ripe, and toasted almonds or walnuts for crunch. If you're not gluten-free, farro or brown rice work great instead of quinoa and add a nutty chew. Sometimes I add a handful of crumbled feta or goat cheese, which makes it richer and a little tangy, and no one complains.

Timing and Prep

The beauty of this recipe is that while the quinoa cooks, you can prep the vegetables and make the vinaigrette, so nothing sits around getting soggy. The salmon bakes in the same time it takes the quinoa to rest, which means everything finishes at once and you're not juggling. If you're making this for meal prep, keep the salmon, quinoa, and salad separate until you're ready to eat, and the vinaigrette in a little jar. It holds up for a couple days and actually tastes better the next day when the flavors settle.

Serving and Pairing

This works as a main dish for four, but I've also served it as a side for six when I'm grilling something else. A chilled Sauvignon Blanc is perfect with this, the acidity mirrors the lemon and the crispness matches the greens. If you don't drink wine, sparkling water with a squeeze of lime feels just as refreshing and keeps the meal light.

• Serve it immediately while the salmon is still warm and the greens are crisp.
• Garnish with extra herbs or a few lemon wedges for squeezing over the top.
• Leftover salmon and quinoa make an excellent next-day lunch, just add fresh greens and more vinaigrette.

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This salad has become one of those recipes I return to when I want something that feels nourishing without being fussy. It's bright, filling, and somehow both comforting and energizing at the same time.

Recipe FAQ

→ Can I prepare this salad ahead of time?

Yes, you can prepare the components separately. Cook quinoa and store in the refrigerator for up to 3 days. Prepare the vinaigrette in advance. Assemble greens and vegetables just before serving to maintain crispness. Add the warm salmon at the last moment for best results.

→ What's the best way to cook the salmon?

Baking at 200°C for 12-15 minutes keeps the salmon moist and tender. Alternatively, pan-sear in a skillet with olive oil for 4-5 minutes per side, or grill for a smoky flavor. All methods work beautifully with this salad.

→ Can I substitute the quinoa?

Absolutely. Farro, brown rice, couscous, or lentils work wonderfully as alternatives. If using gluten-free options, ensure your chosen grain is certified gluten-free to accommodate dietary needs.

→ How should I store leftovers?

Store cooked salmon, quinoa, and vegetables separately in airtight containers for up to 3 days. Keep the vinaigrette separate and combine when ready to eat. This prevents the greens from wilting.

→ What herbs work best for this salad?

Fresh parsley, dill, mint, and basil are excellent choices. Dill pairs particularly well with salmon. Use a combination of 2-3 herbs for complexity, or adjust based on personal preference and availability.

→ Can I make this salad dairy-free?

Yes, this salad is naturally dairy-free. The lemon vinaigrette contains no dairy products. Simply ensure any packaged ingredients, like quinoa, are free from cross-contamination during processing.