Lemon Herb Salmon Salad (Printable Version)

Vibrant salad with flaky salmon, quinoa, crisp greens, and fresh herbs in a zesty citrus vinaigrette. Easy, nourishing, and ready in 35 minutes.

# What You'll 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 (arugula, spinach, romaine)
10 - 1 cup fresh herbs, chopped (parsley, dill, mint, basil)
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 (approximately 3 tablespoons)
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

# How To Make:

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, sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified and well combined.
04 - In a large bowl, combine mixed greens, chopped fresh herbs, cherry tomatoes, cucumber, red onion, and cooked quinoa. Drizzle with half of the vinaigrette and toss gently to coat evenly.
05 - Divide the salad mixture among four plates. Top each serving with a warm salmon fillet and drizzle with remaining vinaigrette. Garnish with additional fresh herbs if desired and serve immediately.

# Helpful Hints:

01 -
  • It tastes restaurant fancy but comes together in the time it takes to scroll through dinner delivery apps.
  • The citrus vinaigrette wakes up every ingredient without overpowering the delicate salmon.
  • You get protein, greens, and grains all in one bowl, which means no side dish guilt.
  • Leftovers actually improve because the quinoa soaks up the dressing overnight.
02 -
  • Let the quinoa cool for at least five minutes before adding it to the greens or it will wilt everything into sad, soggy submission.
  • Don't overdress the salad at once, start with half the vinaigrette and add more as needed so it doesn't turn into soup.
  • If your salmon fillets are thicker than usual, add two or three extra minutes to the baking time and check for doneness with a fork.
03 -
  • Use a microplane to zest the lemon directly over the salmon so the oils release right where you need them.
  • Taste your vinaigrette before dressing the salad, it should be punchy on its own because the greens will mellow it.
  • If your red onion is too sharp, soak the slices in cold water for five minutes and drain, it tames the bite without losing the crunch.
Return