Lemon Herb Salmon Salad (Printable)

Flaky salmon atop quinoa and mixed greens with fresh herbs, finished with bright lemon vinaigrette.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, 4 oz (120 g) 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 (6.3 oz) quinoa, rinsed
07 - 2 cups (16 fl oz) water
08 - 1/4 teaspoon salt

→ Salad

09 - 4 cups (4.2 oz) mixed salad greens
10 - 1 cup (0.9 oz) fresh herbs, chopped
11 - 1/2 cup (2.8 oz) 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, 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 tomatoes, sliced cucumber, sliced red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among serving plates. Top each portion with one warm salmon fillet. Drizzle the remaining vinaigrette over the salmon.
06 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Its one of those rare meals that tastes indulgent but leaves you feeling energized, not weighed down.
  • The vinaigrette is bright and punchy enough to make even plain greens exciting.
  • You can prep the quinoa and vinaigrette ahead, then just bake the salmon and toss everything together when hunger strikes.
  • It works beautifully for meal prep because the components hold up separately in the fridge for days.
02 -
  • Do not skip rinsing the quinoa or youll end up with a bitter, unpleasant taste that no amount of dressing can fix.
  • Let the quinoa cool slightly before tossing it with the greens, or the heat will wilt everything into a sad, limp pile.
  • If your salmon is thicker than usual, add a few extra minutes to the baking time and check for doneness by gently pressing the center, it should feel firm but still give a little.
03 -
  • Pat the salmon fillets dry with a paper towel before seasoning them, it helps the skin crisp up if you leave it on and ensures the seasoning sticks.
  • If your vinaigrette separates after sitting, just add a tiny splash of warm water and whisk again, it will come back together.
  • Taste the salad after tossing and dont be shy about adding more lemon juice or salt, the quinoa and greens can absorb a lot of flavor.
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