Pin There was this Tuesday evening when I opened the fridge and found salmon fillets I'd forgotten about, a bag of quinoa in the pantry, and a wilting bunch of herbs begging to be used. Instead of panicking, I tossed everything together with whatever greens I had, squeezed a lemon over the top, and ended up with a salad so bright and satisfying that my partner asked if I'd ordered takeout. That improvised dinner became this recipe, and now it's my go-to whenever I want something that feels both light and completely nourishing. It's proof that the best meals often come from trusting what's already in your kitchen.
I made this for a small dinner party once, and my friend who claimed she didn't like quinoa had two servings. She kept circling back to how the lemon zest on the salmon made everything taste brighter, almost like the dish had its own little spotlight. We ended up sitting outside with our plates, the vinaigrette catching the last bit of sunlight, and I realized this recipe doesn't just feed people, it slows them down in the best way. It's become my answer to "what should I make when people are coming over but I don't want to stress."
Ingredients
- Salmon fillets: Choose fillets that are evenly thick so they cook at the same rate, and always pat them dry before seasoning to help the lemon zest stick.
- Olive oil: Use a good quality one for drizzling the salmon, it adds richness without overwhelming the delicate fish.
- Lemon zest: This is where the magic starts, zest directly over the salmon right before baking for the freshest citrus punch.
- Quinoa: Rinse it well under cold water to remove any bitterness, and let it cool slightly before tossing so it doesn't wilt the greens.
- Mixed salad greens: A combination of arugula, spinach, and romaine gives you peppery, tender, and crisp textures all at once.
- Fresh herbs: Don't skip these, the mix of parsley, dill, mint, and basil turns a simple salad into something you can't stop eating.
- Cherry tomatoes: Halve them so their juices mingle with the vinaigrette and add little bursts of sweetness.
- Cucumber: Slice it thin for crunch without bulk, and if you have time, lightly salt and drain to intensify the flavor.
- Red onion: A small amount, sliced paper-thin, adds a sharp bite that balances the richness of the salmon.
- Dijon mustard: This emulsifies the vinaigrette and gives it a subtle tang that ties the whole dish together.
- Honey: Just a teaspoon rounds out the acidity and makes the dressing cling to every leaf.
- Garlic: Mince it finely so it disperses evenly, raw garlic in a vinaigrette should whisper, not shout.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a saucepan, bring it to a boil, then lower the heat and cover. After 15 minutes, let it sit off the heat for 5 more so the grains finish steaming and become perfectly fluffy.
- Prepare the salmon:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Drizzle the fillets with olive oil, season with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the salmon flakes easily and is just cooked through.
- Make the vinaigrette:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until it turns silky and emulsified. Taste it and adjust the lemon or honey to match your mood.
- Assemble the salad:
- Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl. Drizzle half the vinaigrette over everything and toss gently so the greens stay crisp and every ingredient gets a little love.
- Plate and serve:
- Divide the salad among 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.
Pin One Sunday, I packed this salad into containers for a picnic and my friend asked how I got restaurant quality flavor into a portable meal. I realized it was the vinaigrette, made fresh that morning and kept separate until we were ready to eat. We sat on a blanket, tossed everything together right there, and it tasted like we'd just walked out of a café. That's when this recipe became more than dinner, it became my secret weapon for making any occasion feel a little more special.
How to Choose the Best Salmon
Look for fillets that are firm to the touch, with a bright color and a clean, ocean-like smell, never fishy or sour. If you're buying skin-on, make sure the skin is shiny and intact, though skinless works beautifully here since we're baking with zest and oil. I've learned to ask the fishmonger what came in that day, because the freshest option will always taste better than the specific cut you had in mind. If fresh isn't available, frozen wild-caught salmon is a solid choice, just thaw it in the fridge overnight and pat it very dry before seasoning.
Variations You'll Want to Try
Grilling the salmon instead of baking adds a smoky depth that pairs beautifully with the bright citrus vinaigrette, just oil the grates well and cook skin-side down first. For extra richness, add sliced avocado or a handful of toasted pine nuts or almonds right before serving. If you're not strictly gluten-free, swap the quinoa for nutty farro or hearty brown rice, both soak up the dressing in their own satisfying way. I've also made this with grilled shrimp when salmon wasn't available, and it was just as vibrant and delicious.
Storing and Meal Prep Tips
You can cook the quinoa and make the vinaigrette up to two days ahead, storing them separately in the fridge so assembly is quick when you're ready to eat. The salmon is best enjoyed fresh, but leftovers can be gently reheated or flaked cold over the salad for a different texture. Keep the greens and herbs unwashed and undressed until serving, and store any extra vinaigrette in a sealed jar, it'll keep for up to a week and works on almost any salad you make. If you're packing this for lunch, layer the quinoa and veggies on the bottom, salmon on top, and dressing in a separate container to pour right before eating.
- Always bring the vinaigrette to room temperature before tossing, cold dressing doesn't coat as evenly.
- If reheating salmon, do it gently in a low oven to avoid drying it out.
- Leftover salad without dressing keeps for a day, but dressed greens won't hold up overnight.
Pin This salad has become my reminder that good food doesn't need to be complicated, it just needs to be made with ingredients that respect each other. I hope it brings as much ease and joy to your table as it has to mine.
Recipe Q&A
- → Can I prepare this ahead of time?
Yes, you can cook the quinoa and salmon up to 2 days ahead and store separately in airtight containers. Keep the greens and vinaigrette separate until serving to maintain crispness. Assemble just before eating for best texture.
- → What's the best way to cook salmon for this salad?
Baking at 200°C (400°F) for 12-15 minutes keeps the salmon moist and flaky. For added flavor, you can grill the salmon instead, cooking for 4-5 minutes per side over medium-high heat until just cooked through.
- → Can I substitute the quinoa?
Absolutely. Brown rice, farro, or couscous work well as alternatives. If you need to avoid gluten, ensure your grains are certified gluten-free. Farro adds a nice chewy texture and nutty flavor to complement the salmon.
- → How do I make the vinaigrette ahead?
Prepare the vinaigrette up to 3 days in advance and store it in a jar in the refrigerator. Shake well before using. The flavors actually deepen slightly when sitting together, making it convenient for meal prep.
- → What can I add for extra richness?
Sliced avocado, toasted almonds, or candied walnuts add wonderful texture and richness. Crumbled feta or goat cheese introduces a tangy contrast that pairs beautifully with the lemon dressing and salmon.
- → Is this suitable for gluten-free diets?
Yes, this dish is naturally gluten-free when using certified gluten-free quinoa. Always double-check packaged ingredients, especially the Dijon mustard, as some brands may contain gluten or trace amounts from cross-contact.