Herb-Crusted Salmon Salad (Printable)

Warm herb-crusted salmon layered on fresh mixed greens with a tangy vinaigrette dressing.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, approx. 5 oz (150 g) each
02 - 2 tbsp olive oil
03 - 2 tsp Dijon mustard
04 - 1 tbsp lemon juice
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Salad

11 - 4 cups mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 English cucumber, sliced
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup toasted walnuts or almonds (optional)
16 - 1/4 cup crumbled feta cheese (optional)

→ Vinaigrette

17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp white wine vinegar or lemon juice
19 - 1 tsp honey or maple syrup
20 - 1 tsp Dijon mustard
21 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and pepper in a small bowl, mixing until smooth.
03 - Arrange salmon fillets on the prepared baking sheet. Spread the herb paste evenly over the top of each fillet.
04 - Bake for 12 to 15 minutes, or until salmon is just cooked through and flakes easily with a fork.
05 - In a large bowl, toss together salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk olive oil, vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
07 - Drizzle vinaigrette over the salad and toss gently to coat evenly.
08 - Divide salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Suggestions:

01 -
  • The warm salmon against cool, crisp greens creates this perfect temperature contrast that feels almost luxurious for such a simple meal.
  • Everything comes together in thirty-five minutes, which means you can actually eat dinner before nine PM on a weeknight.
  • It's elegant enough to serve guests but honest enough to make for yourself when you just need something nourishing and real.
02 -
  • Don't overcrowd your baking sheet or the salmon steams instead of baking; if your fillets are large, use two sheets and rotate them halfway through.
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out about ten minutes before you want to start cooking.
  • The vinaigrette can be made up to two hours ahead, but dress the salad only right before you eat it or the greens start collapsing into a sad pile.
03 -
  • Pat your salmon dry with a paper towel before applying the herb paste so the paste sticks instead of sliding around on moisture.
  • If you have a mortar and pestle, lightly bruise your fresh herbs before mixing them in—it releases their oils and makes the flavor more vibrant than if you just chop and go.
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