Lemon Herb Salmon Salad

My kitchen window was open one April afternoon when I pulled a tray of salmon from the oven, and the smell of lemon zest drifting out made my neighbor call over the fence to ask what I was making. That's how this salad started showing up at nearly every gathering I hosted that spring. It's bright, filling, and somehow feels fancy without any fuss. I love how the warm salmon sits on top of cool greens and the vinaigrette pulls everything together in one bite.

I made this for a friend who was training for a marathon and needed something light but satisfying after long runs. She'd sit at my kitchen counter, still in her running shoes, and we'd talk while I flaked the salmon over the greens. It became our Sunday ritual for a few months, and she swore the lemon and dill combo was half the reason she hit her goal time.

Ingredients

• Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and if you can, ask for skinless to save yourself the trouble of peeling it off later.
• Olive oil for salmon: A light drizzle keeps the fish moist in the oven and helps the lemon zest stick to the surface.
• Lemon zest: This is where the brightness starts, use a microplane to get fine curls that melt into the salmon as it bakes.
• Quinoa: Rinse it well under cold water to remove any bitter coating, it makes a huge difference in the final taste.
• Mixed salad greens: I like a combination of peppery arugula, mild spinach, and crunchy romaine for layers of texture and flavor.
• Fresh herbs: Don't skip these, they're not just garnish, they add a lively herbal note that makes the whole salad sing.
• Cherry tomatoes: Halve them so their juices mingle with the vinaigrette and add little bursts of sweetness.
• Cucumber: Slice it thin for crunch, and if the seeds are big and watery, scoop them out with a spoon.
• Red onion: Soak the slices in cold water for five minutes if you want to mellow the sharpness.
• Extra virgin olive oil: Use a good quality one for the vinaigrette, it's the backbone of the dressing and you'll taste the difference.
• Lemon juice: Fresh squeezed only, bottled juice can't match the zing and aroma of a lemon you just cut.
• Dijon mustard: This emulsifies the vinaigrette and adds a subtle tangy depth.
• Honey: Just a teaspoon balances the acidity and rounds out the flavors beautifully.
• Garlic: Mince it as finely as you can so it disperses evenly and doesn't overpower any single bite.

Instructions

Cook the quinoa:

Combine rinsed quinoa, water, and salt in a saucepan, bring it to a rolling boil, then turn the heat down low and cover. Let it simmer undisturbed for 15 minutes, then take it off the heat and let it sit covered for another 5 minutes before fluffing with a fork.

Prepare the salmon:

Heat your oven to 200 degrees Celsius and line a baking tray with parchment to save cleanup time. Lay the salmon fillets on the tray, drizzle them with olive oil, season with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the flesh flakes easily when you press it gently with a fork.

Make the vinaigrette:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until it looks smooth and creamy. Taste it and adjust the salt or lemon if needed.

Assemble the salad:

Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl, then drizzle half the vinaigrette over and mix gently with your hands or tongs. The goal is to coat everything lightly without drowning it.

Plate:

Divide the dressed salad among four plates or shallow bowls, then place a warm salmon fillet on top of each portion. Drizzle the remaining vinaigrette over the salmon and sprinkle with extra herbs if you have them.

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One evening I served this to a friend who claimed she didn't like salmon, and halfway through her plate she looked up and said it tasted completely different from what she remembered. I think it was the herbs and the way the vinaigrette cuts through the richness of the fish. She asked for the recipe before she left, and now she makes it for her own weeknight dinners.

Choosing Your Salmon

Fresh salmon should smell clean and oceanic, never fishy or sour. Look for firm flesh that springs back when you press it lightly, and avoid fillets with brown edges or a dull color. If fresh isn't available, frozen works beautifully as long as you thaw it slowly in the fridge overnight and pat it very dry before seasoning.

Getting the Quinoa Right

Rinsing quinoa is not optional, the natural coating called saponin tastes bitter and soapy if you skip this step. Use a fine mesh strainer and run cold water over it while stirring with your fingers until the water runs clear. Once it's cooked, fluff it with a fork and spread it on a plate to cool faster, this keeps the grains separate and fluffy instead of clumpy.

Serving and Pairing Ideas

This salad is a full meal on its own, but if you're serving it for a special occasion, a chilled Sauvignon Blanc or a sparkling water with lemon slices complements the citrus notes beautifully. You can also add sliced avocado, toasted pine nuts, or a handful of crumbled feta for extra richness and texture.

• Grill the salmon instead of baking for a smoky char that adds another layer of flavor.
• Swap quinoa for farro or brown rice if you want a chewier grain.
• Prep the vinaigrette and quinoa a day ahead to make dinner come together in 15 minutes.

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This salad has a way of making an ordinary weeknight feel a little special, and I hope it does the same for you. Enjoy every bright, herby, satisfying bite.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can cook the quinoa and prepare the vinaigrette up to 2 days ahead. Assemble the greens and vegetables a few hours before serving. Cook the salmon just before plating to keep it warm and flaky.

→ What's the best way to cook salmon for this dish?

Baking at 200°C for 12-15 minutes keeps the salmon moist and flaky. For deeper flavor, you can grill the salmon instead, cooking it for 4-5 minutes per side over medium-high heat until just cooked through.

→ Can I substitute the quinoa?

Absolutely. Brown rice, farro, wild rice, or barley work beautifully. Adjust cooking times according to the grain you choose. For a grain-free option, try roasted chickpeas or white beans.

→ How should I store leftovers?

Store the salmon, quinoa, greens, and vinaigrette separately in airtight containers for up to 3 days. Keep dressing separate until ready to serve to prevent sogginess. Reheat salmon gently or enjoy cold.

→ What wine pairs well with this dish?

Chilled Sauvignon Blanc is ideal for its crisp acidity and citrus notes that complement the lemon herb flavors. Pinot Grigio or a light Verdicchio also pair beautifully with the fresh, bright profile.

→ How can I make this more filling?

Add sliced avocado, toasted almonds, walnuts, or pine nuts for richness and extra texture. Crumbled feta cheese or goat cheese also enhance the salad without overwhelming the delicate salmon flavors.