Lemon Herb Salmon Salad

Last spring, I opened my fridge to find a neglected bag of greens, leftover quinoa, and two salmon fillets I'd forgotten about. Instead of ordering takeout, I tossed everything together with whatever herbs were still alive on my windowsill and squeezed half a lemon over the top. That improvised dinner turned into this recipe, one I now make whenever I want something that feels both indulgent and clean. It's the kind of meal that makes you feel like you've done something good for yourself without any fuss.

I made this for a friend who claimed she didn't like salad, and she scraped her plate clean without saying a word. Halfway through, she looked up and asked if I'd added butter to the salmon. I hadn't, just good olive oil and a generous hand with the lemon zest. That's when I realized this dish works because it doesn't rely on heavy sauces or tricks. It just lets everything taste like itself, only better.

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.
• Quinoa: Rinsing it under cold water removes the natural bitter coating and makes all the difference in flavor, don't skip this step even if the package says pre-rinsed.
• Mixed salad greens: I like a mix with some peppery arugula for bite and softer spinach for balance, but use what looks freshest at the market.
• Fresh herbs: This is where the recipe really comes alive, a handful of parsley, dill, and mint turns the salad from boring to something you actually crave.
• Cherry tomatoes: Halving them releases their juices into the salad, which mixes with the vinaigrette and makes everything taste brighter.
• Cucumber: I slice mine thin with a peeler for delicate ribbons, but rough chops work just as well if you're in a hurry.
• Red onion: Slice it as thin as you can, then soak the slices in cold water for five minutes to mellow the sharpness if raw onion tends to overpower your palate.
• Lemon: Zest it before you juice it, and use a microplane to avoid the bitter white pith underneath the yellow skin.
• Dijon mustard: This is what holds the vinaigrette together and gives it body, don't swap it for yellow mustard or it won't emulsify the same way.
• Honey: Just a touch balances the acidity of the lemon and rounds out the dressing without making it sweet.
• Garlic: Mince it finely or use a press so it distributes evenly, you want the flavor everywhere without biting into a chunk.

Instructions

Cook the quinoa:

Combine rinsed quinoa, water, and salt in a saucepan and bring it to a boil, then lower the heat, cover, and let it simmer until the water is absorbed and the grains have unfurled their little tails. Let it rest off the heat for five minutes before fluffing, this step makes it light and separate instead of gummy.

Prepare the salmon:

Lay the fillets on a parchment lined baking tray, drizzle with olive oil, season with salt, pepper, and lemon zest, then slide them into a preheated oven until they just start to flake. The zest will toast slightly and perfume the fish with a citrusy edge that makes the whole kitchen smell incredible.

Make the vinaigrette:

Whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl until it thickens and emulsifies into a glossy, unified dressing. Taste it and adjust, it should be bright and tangy with just enough sweetness to soften the edges.

Assemble the salad:

Toss greens, herbs, tomatoes, cucumber, red onion, and quinoa in a large bowl with half the vinaigrette, using your hands or tongs to coat everything evenly. The quinoa will soak up some of the dressing and carry flavor into every forkful.

Plate and serve:

Divide the salad among plates, set a warm salmon fillet on top of each mound, and drizzle the remaining vinaigrette over the fish. Serve it right away while the salmon is still warm and the greens are crisp.

Save

One evening, I served this to my mom, who usually drowns everything in ranch dressing. She ate the whole plate without reaching for a bottle, then asked for the recipe. That's when I knew this salad had earned its place in my regular rotation. It's proof that simple ingredients, treated well, don't need much help to shine.

Make It Your Own

If you want more richness, add sliced avocado or a handful of toasted pine nuts on top. Grilling the salmon instead of baking gives it a smoky char that plays beautifully with the lemon. Swap quinoa for farro or brown rice if you're not avoiding gluten, both add a nice chew. I've also made this with leftover roasted chicken when I didn't have salmon, and it was just as satisfying.

Storing and Serving

This salad is best eaten fresh, but you can prep components ahead to make assembly quick. Cook the quinoa and store it in the fridge for up to three days, and whisk the vinaigrette in a jar so it's ready to shake and pour. Bake the salmon right before serving, and keep the greens and toppings separate until the last minute. Leftovers hold for a day in the fridge, though the greens will soften and the salmon is better gently reheated or eaten cold.

Pairing and Presentation

I like to serve this on wide, shallow bowls so you can see all the colors, the pink salmon against the green herbs and red tomatoes makes it look like something from a restaurant. A chilled Sauvignon Blanc or a sparkling water with lemon works perfectly alongside. If you're feeding a crowd, set out the components separately and let everyone build their own plate, it turns dinner into something interactive and fun.

• Garnish with extra herbs and a wedge of lemon for squeezing at the table.
• Serve with crusty bread on the side if you want something to soak up the vinaigrette.
• Double the dressing recipe and keep extra in the fridge, it's good on just about everything for the next few days.

Save

This is the kind of meal that reminds you cooking doesn't have to be complicated to feel special. Make it once, and I bet it becomes one of those recipes you turn to without even looking at the instructions.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can cook the quinoa and salmon a few hours ahead. Store them separately in the refrigerator. Assemble the salad just before serving to keep greens crisp. The vinaigrette can be made up to 24 hours in advance.

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

Baking at 200°C for 12-15 minutes ensures moist, flaky salmon. For deeper flavor, grill the fillets over medium-high heat for 4-5 minutes per side. Pan-searing is also excellent—cook skin-side up for 6-8 minutes until the flesh flakes easily with a fork.

→ How do I make the vinaigrette emulsified?

Whisk the Dijon mustard and honey together first, then slowly drizzle in the olive oil while whisking constantly. This creates an emulsion that keeps oil and lemon juice blended. For extra stability, use an immersion blender or small food processor.

→ What are good substitutes for quinoa?

Brown rice, farro, couscous, and wild rice all work beautifully. For a lighter option, try orzo or pearl barley. If avoiding gluten, stick with certified gluten-free quinoa or use brown rice instead.

→ Can I make this salad warm or cold?

Absolutely. Serve warm by keeping the salmon and quinoa at room temperature, or chill everything before assembling for a refreshing cold salad. The warm salmon contrasts nicely with crisp cold greens—try serving it at different temperatures for variety.

→ What herbs work best in this salad?

Fresh parsley, dill, mint, and basil are ideal. Dill pairs exceptionally well with salmon. You can use 1 cup total of any combination of these herbs, adjusting to your taste preference. Cilantro and tarragon are great alternatives for different flavor profiles.