Lemon Herb Salmon Salad (Printable)

Flaky salmon, fluffy quinoa, crisp greens, and fresh herbs tossed in zesty citrus vinaigrette. Ready in 35 minutes.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, 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 such as arugula, spinach, and romaine
10 - 1 cup fresh herbs chopped, including parsley, dill, mint, and 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 - 3 tablespoons fresh lemon juice
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 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 allow to 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, and sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes until salmon is cooked through and flakes easily.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified and well combined.
04 - In a large bowl, combine mixed greens, chopped herbs, halved tomatoes, sliced cucumber, thinly sliced red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to coat evenly.
05 - Divide the salad among individual plates. Top each portion with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and garnish with additional fresh herbs if desired.
06 - Serve immediately while the salmon is still warm for optimal flavor and texture contrast.

# Expert Suggestions:

01 -
  • It comes together in just over half an hour but tastes like you spent the whole afternoon preparing.
  • The citrus vinaigrette cuts through the richness of the salmon in the most refreshing way.
  • You can prep the quinoa and vinaigrette ahead, making dinner assembly almost instant.
  • It feels light but keeps you full for hours thanks to the protein and whole grains.
02 -
  • Don't overdress the salad at first, you can always add more vinaigrette but you can't take it back once the greens are soggy.
  • Let the quinoa cool for a few minutes before tossing it with the greens or the heat will wilt everything instantly.
  • Check your salmon at 12 minutes, ovens vary and overcooked salmon turns dry and loses that buttery texture.
03 -
  • Use a microplane to zest the lemon directly over the salmon so the oils release right onto the fish.
  • If your red onion tastes too sharp, soak the slices in cold water for 10 minutes and they'll mellow out beautifully.
  • Always taste your vinaigrette before dressing the salad, it should be bold on its own because the greens will dilute it.
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