Lemon Herb Salmon Salad (Printable)

Vibrant salad featuring flaky baked salmon, fluffy quinoa, crisp greens, and fresh herbs in a bright citrus vinaigrette.

# What You Need:

→ 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 - Juice of 1 large lemon
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1 garlic clove, finely minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

# Directions:

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 tray with parchment paper. Place salmon fillets on the tray, drizzle with olive oil, and sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes until salmon is cooked through and flakes easily.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped herbs, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add cooked quinoa and drizzle with half the vinaigrette. Toss gently to combine.
05 - Divide salad among serving plates. Top each portion with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon and serve immediately with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you actually feel good after eating it.
  • The quinoa soaks up the vinaigrette in the most satisfying way, making every bite flavorful instead of just leafy.
  • You can prep the quinoa and vinaigrette ahead, so dinner is just assembly when you're tired.
  • The herbs aren't just garnish here, they're the whole vibe, making it taste fresh and alive.
02 -
  • Don't overbake the salmon or it turns dry and chalky, check it at 12 minutes and if it flakes it's done.
  • Let the quinoa cool slightly before tossing it with the greens or the heat wilts everything into sad mush.
  • Rinse your quinoa under cold water for at least 30 seconds or the natural coating makes it taste bitter and soapy.
  • Add the red onion sparingly, a little goes a long way and you can always add more but you can't take it out.
03 -
  • Use a microplane to zest the lemon directly over the salmon so the oils spray onto the fish and intensify the flavor.
  • Taste your vinaigrette before dressing the salad, every lemon is different and sometimes you need a little more honey or salt.
  • If your salmon has skin, ask the fishmonger to remove it or do it yourself with a sharp knife, it's easier than dealing with it after cooking.
  • Don't toss the salad with all the vinaigrette at once, start with half and add more if needed so it doesn't get soggy.
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