Pin I stumbled onto this combination on a Tuesday afternoon when my neighbor dropped off a bunch of fresh herbs from her garden, and I had salmon thawing on the counter. Instead of my usual roasted salmon routine, I decided to crust it with those fragrant herbs and serve it warm over greens. The moment I plated it, something clicked—the contrast between the warm, flaky fish and the cool, crisp salad felt like discovering something I'd been making wrong all along. It's become my go-to when I want something that feels indulgent but doesn't demand hours in the kitchen.
I made this for my sister last spring when she was going through a phase of trying to eat healthier, and she asked for the recipe before she'd even finished her plate. Now whenever she visits, she texts ahead asking if I'm making the salmon salad. That's when I knew it wasn't just good—it was the kind of dish that people remember.
Ingredients
- Salmon fillets: Four pieces around 150 grams each, skinless so the herb crust makes direct contact with the flesh and delivers maximum flavor.
- Olive oil: Two tablespoons for the herb paste—it acts as the binding agent that makes the herbs stick.
- Dijon mustard: Two teaspoons in the paste, one in the dressing; this ingredient is the secret that deepens everything without making it taste like mustard.
- Fresh herbs: Parsley, dill, and chives each contribute their own personality; don't skip them just because fresh herbs seem fussy.
- Lemon juice: Brightens both the salmon crust and the final plate; bottled works but fresh is noticeably better.
- Garlic powder: One teaspoon rounds out the herb crust with subtle savory depth.
- Mixed salad greens: About four cups of whatever feels fresh that day—I rotate between arugula, spinach, and romaine depending on what's available.
- Cherry tomatoes: One cup halved; their sweetness balances the herb-forward salmon.
- Cucumber: Half an English cucumber sliced thin adds necessary crunch and coolness.
- Red onion: Quarter of one, thinly sliced, brings a sharp note that keeps the plate from feeling one-dimensional.
- Walnuts or almonds: Optional but recommended; toasting them yourself makes a real difference in flavor and texture.
- Feta cheese: Optional but worth it; the salty tang bridges the warm salmon and cool greens beautifully.
- Extra-virgin olive oil: Three tablespoons for the vinaigrette; use something you actually like eating because it's the foundation of the dressing.
- White wine vinegar: One tablespoon, or swap for lemon juice if that's easier; either way, this is what makes the dressing sing.
- Honey: One teaspoon to round out the vinaigrette's edges and add the faintest sweetness.
Instructions
- Heat your oven and prep:
- Get the oven to 200°C (400°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost pleasant.
- Build the herb crust:
- In a small bowl, mix the two tablespoons of olive oil, Dijon mustard, lemon juice, all three fresh herbs, garlic powder, salt, and pepper until it looks like a loose paste. Taste it—it should smell incredible.
- Coat the salmon:
- Place salmon fillets on the prepared sheet and spread the herb mixture evenly across the top of each one. Don't be shy; you want a visible layer of herbs on every piece.
- Bake until just done:
- Slide the salmon into the oven for 12 to 15 minutes. The fish is ready when it flakes easily with a fork and the flesh is opaque all the way through; overbaking makes it dry, so watch for that moment when it goes from translucent to cooked.
- Build the salad base:
- While the salmon cooks, toss your salad greens, halved tomatoes, sliced cucumber, red onion, walnuts, and crumbled feta into a large bowl. Keep it separate from the dressing for now so nothing gets soggy.
- Make the vinaigrette:
- Whisk together the extra-virgin olive oil, vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl. The dressing should taste bright and balanced, not too sharp or too sweet.
- Dress and plate:
- Drizzle the vinaigrette over the salad and toss gently so everything is coated but not drowning. Divide the dressed greens among four plates and top each mound with a warm salmon fillet. Serve right away while the contrast is at its best.
Pin There's something almost magical about the moment you place warm salmon on a cold salad and watch the edges steam slightly. It's the kind of small detail that transforms a healthy meal into something that feels like you're treating yourself.
Why This Combination Works
Warm salmon and cool greens aren't just a nice contrast—they're actually a lesson in food balance. The richness of the cooked fish needs the brightness of fresh greens and acidic vinaigrette to feel light. The herbs on the salmon echo the fresh taste of the dressing, so every component feels intentional rather than random. When you taste them together, it all makes sense.
Variations That Feel Natural
I've swapped the salmon for trout on nights when that's what the fishmonger had, and it works beautifully. You can also add sliced avocado to the salad if you want extra creaminess, or stir in some cooked quinoa if you're looking for more substance. Some people I know add roasted beets or shaved carrots depending on the season, and honestly, the salad part is forgiving enough to take whatever direction you want.
Pairing and Serving Suggestions
A crisp Sauvignon Blanc is the obvious choice, but sparkling water with fresh lemon works just as well if you're keeping it simple. I've also served this at light lunch gatherings, and it's elegant enough that people assume you fussed more than you actually did. The whole meal comes together so quickly that you can have dinner on the table while everyone's still settling in.
- Serve immediately after plating so the salmon stays warm and the greens stay cold.
- Double the recipe easily if you're feeding more than four people without changing technique.
- Leftover salmon and salad components keep separately in the fridge for a couple of days, but assemble fresh for the best experience.
Pin This recipe became my answer to the question of how to eat well without exhaustion. It feels special enough for guests but honest enough for a solo Tuesday night dinner.
Recipe Q&A
- → What herbs are used for the crust?
The crust combines fresh parsley, dill, and chives, blended with garlic powder, salt, and pepper for a fragrant topping.
- → Can other fish replace salmon?
Yes, trout or other firm white fish can be used as alternatives to salmon while maintaining texture and flavor.
- → How is the vinaigrette made?
The vinaigrette mixes extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper for a tangy finish.
- → Are there optional salad ingredients?
Yes, cherry tomatoes, cucumber, red onion, toasted walnuts or almonds, and crumbled feta cheese can be added to enhance flavor and texture.
- → What are suitable beverage pairings?
A crisp Sauvignon Blanc or sparkling water with lemon pairs well, complementing the herbal and fresh salad notes.