Lemon Herb Salmon Salad

My kitchen window was open the afternoon I threw this salad together on a whim, and the scent of lemon zest hit the breeze just as my neighbor walked by. She actually stopped and asked what I was making. That's the thing about citrus and fresh herbs: they don't just flavor a dish, they announce it. I had leftover salmon from the night before and a bunch of parsley wilting in the crisper, so I roasted new fillets with lemon zest and tossed everything over quinoa and greens. It became my go-to whenever I wanted something that felt light but didn't leave me hungry an hour later.

I made this for a friend recovering from a cold, and she said it was the first thing in days that tasted like something. The lemon and herbs cut through that foggy, bland feeling. We sat on my back step with our bowls, and she picked out all the mint leaves first, which made me laugh. After that, I started keeping a rotation of fresh herbs just so I could make this whenever someone needed a little brightness. Its become my unofficial care package in salad form.

Ingredients

• Salmon fillets (4, skinless, 120 g each): Look for fillets that are evenly thick so they cook at the same rate, and if you can, buy wild-caught for deeper flavor.
• Olive oil (1 tbsp for salmon, 3 tbsp for vinaigrette): Use regular olive oil for cooking the salmon and save your best extra virgin for the dressing where its flavor really shines.
• Lemon (zest and juice of 1 large): Zest before you juice, and make sure your lemon is at room temperature so it gives up more juice when you squeeze it.
• Quinoa (1 cup, rinsed): Rinsing removes the bitter coating called saponin, which can make quinoa taste soapy if you skip this step.
• Mixed salad greens (4 cups): I like a mix with arugula for peppery bite, spinach for tenderness, and romaine for crunch.
• Fresh herbs (1 cup, chopped): This is where the recipe comes alive, use any combination of parsley, dill, mint, or basil depending on whats in your fridge.
• Cherry tomatoes (1/2 cup, halved): They add little bursts of sweetness that balance the tangy vinaigrette.
• Cucumber (1/2, sliced): English cucumbers have fewer seeds and stay crispier in the salad.
• Red onion (1/4 small, thinly sliced): Slice it as thin as you can so it adds sharpness without overpowering the other flavors.
• Dijon mustard (1 tsp): This emulsifies the vinaigrette and gives it a subtle kick.
• Honey (1 tsp): Just enough to round out the acidity without making the dressing sweet.
• Garlic (1 clove, minced): Fresh garlic makes all the difference here, jarred just doesnt have the same punch.
• Salt and black pepper: Season every component separately, the salmon, the quinoa, the vinaigrette, so the flavor builds in layers.

Instructions

Cook the quinoa:

Combine rinsed quinoa, water, and salt in a medium saucepan and bring it to a boil. Once its bubbling, lower the heat, cover, and let it simmer for 15 minutes, then remove from heat and let it steam for 5 more minutes before fluffing with a fork.

Prepare the salmon:

Preheat your oven to 200 degrees C (400 degrees F) and line a baking tray with parchment. Lay the salmon fillets on the tray, drizzle with olive oil, sprinkle with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the salmon flakes easily with a fork.

Make the vinaigrette:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until it looks smooth and glossy. Taste it and adjust the lemon or honey if needed.

Assemble the salad:

Toss the greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl with about half the vinaigrette. Use your hands or salad tongs to mix gently so everything gets coated without bruising the greens.

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 finish with extra herbs if you have them.

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The first time I served this at a dinner party, someone asked if I had ordered it from a restaurant. I think it was the herbs that did it, they made the whole thing look and taste more intentional than it really was. We ended up sitting around the table longer than usual, picking at the leftover salad straight from the bowl. One friend said she felt like she was eating summer, even though it was early spring. Thats when I realized this dish had crossed over from weeknight dinner into something worth sharing.

Make It Your Own

If you want a smokier flavor, grill the salmon instead of baking it, just oil the grates well and cook skin side down first if you leave the skin on. I've also thrown in avocado slices when I have them, or toasted pine nuts for a bit of crunch and richness. If quinoa isnt your thing or you need more protein, swap it for farro, brown rice, or even couscous. One time I used leftover roasted sweet potato cubes instead of quinoa and it was unexpectedly delicious.

Storing and Reheating

This salad holds up surprisingly well if you keep the components separate. Store the cooked quinoa, salmon, and chopped veggies in separate containers in the fridge for up to three days. The vinaigrette can sit in a jar for a week, just shake it before using. When youre ready to eat, toss the cold salad together and top with salmon either cold or gently reheated in a low oven. I actually prefer the salmon cold on top of the salad the next day, it has a delicate, almost buttery texture.

Pairing and Serving Ideas

This salad shines on its own, but if youre feeding a crowd or want to make it feel more like a full meal, serve it with crusty bread and good butter on the side. A chilled Sauvignon Blanc or a sparkling water with a squeeze of lime works beautifully alongside it. If youre packing it for lunch, bring the vinaigrette separately and toss everything together right before eating so the greens stay crisp.

• Add a handful of crumbled feta or goat cheese if you want a creamy, tangy contrast.
• Toss in some capers or Kalamata olives for a briny, Mediterranean twist.
• Finish with a sprinkle of toasted sesame seeds or sunflower seeds for extra texture.

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Whenever I need something that feels nourishing without being heavy, this is where I land. Its the kind of meal that reminds you food can be both simple and satisfying at the same time.

Frequently Asked Questions

→ Can I prepare this salad ahead of time?

Yes, you can prepare the components separately. Cook the quinoa and vinaigrette the day before, and store them in airtight containers. Assemble the greens and vegetables a few hours ahead, keeping them in the fridge. Bake the salmon just before serving to maintain its texture and warmth.

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

Baking at 200°C for 12–15 minutes is simple and reliable. For deeper flavor, grill the salmon over medium heat for 4–5 minutes per side. Pan-searing in a hot skillet with olive oil also works beautifully and takes only 4–6 minutes total.

→ Can I substitute quinoa with another grain?

Absolutely. Cooked farro, brown rice, wild rice, or barley all work wonderfully. If you need to maintain gluten-free, stick with certified gluten-free options and avoid barley. Cooking times vary, so follow package directions for your chosen grain.

→ How do I make the vinaigrette more emulsified?

Whisk continuously while slowly drizzling in the olive oil. Alternatively, add a teaspoon of Dijon mustard or a whole egg yolk to help bind the ingredients. For an extra creamy texture, use an immersion blender or shake everything vigorously in a jar.

→ What herbs work best in this salad?

Parsley, dill, mint, and basil are excellent choices. Fresh herbs brighten the dish with citrusy and aromatic notes that complement the salmon. Feel free to mix and match based on availability and preference—even tarragon or chives add wonderful complexity.

→ Is this dish suitable for meal prep?

The components keep well separately for up to 3 days. Store cooked salmon, quinoa, and vinaigrette in separate containers. Keep fresh greens and herbs stored dry in the fridge. Assemble just before eating to prevent the greens from wilting and maintain optimal flavor and texture.