Lemon Herb Salmon Salad (Print)

Flaky salmon paired with quinoa, fresh greens, and herbs, tossed in bright lemon vinaigrette. Gluten-free and pescatarian.

# What You 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
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

# Steps:

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 just cooked through and flakes easily.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among plates. Top each portion with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon.
06 - Serve immediately, garnished with extra fresh herbs if desired.

# Top Tips:

01 -
  • It tastes elegant but comes together faster than most delivery orders.
  • The mix of warm salmon and cool, crisp greens creates a contrast that keeps every bite interesting.
  • You can prep the quinoa and vinaigrette ahead, making weeknight assembly almost effortless.
  • It's naturally gluten-free and feels indulgent without any heaviness afterward.
02 -
  • Pat the salmon fillets completely dry before seasoning, or the lemon zest won't stick and the skin side (if any) won't crisp.
  • Don't dress the salad until right before serving, or the greens will wilt and lose their snap.
  • If your quinoa tastes bitter, you didn't rinse it enough, always run it under cold water until the water runs clear.
  • Let the salmon rest for a minute after baking so the juices redistribute and it stays moist when you flake it.
03 -
  • Zest the lemon directly over the salmon right before it goes into the oven so the oils are as fragrant as possible.
  • Taste your vinaigrette before dressing the salad, it should be bright and balanced, if it's too sharp add a touch more honey or oil.
  • Use a mix of soft and sturdy herbs, the combination creates layers of flavor that a single herb can't achieve.
  • If your salmon fillets vary in thickness, start checking the thinner ones a minute or two earlier to avoid overcooking.
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