Lemon Herb Salmon Salad (Printable Version)

Flaky salmon, fluffy quinoa, crisp greens, and fresh herbs tossed in zesty citrus vinaigrette. Easy to prepare and perfectly balanced.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, 4.2 oz (120 g) 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 (arugula, spinach, romaine)
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 - 3 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1 garlic clove, minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

# How To Make:

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 12-15 minutes until 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.
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 salad among serving plates. Top each portion with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon and garnish with additional fresh herbs if desired.
06 - Serve immediately while salmon is still warm.

# Expert Suggestions:

01 -
  • It tastes expensive but comes together in about half an hour, mostly hands off.
  • The lemon zest on the salmon creates these little pockets of brightness that wake up every bite.
  • You can prep the quinoa and vinaigrette ahead, then just bake the fish and toss when you're ready to eat.
  • It's one of those rare dishes that works as meal prep, a dinner party main, or a solo weeknight win.
02 -
  • Don't overbake the salmon, it continues cooking from residual heat after you pull it out, so aim for just barely opaque in the center.
  • If you dress the salad too early, the greens will wilt and the whole thing loses its fresh, crunchy appeal, so toss right before serving.
  • Rinsing quinoa really does matter, I skipped it once and ended up with a faintly soapy taste that no amount of lemon could fix.
03 -
  • Use a fork to fluff the quinoa instead of stirring it with a spoon, it keeps the grains from clumping and makes them airy.
  • Let the salmon rest for a minute after baking before placing it on the salad, this keeps the juices from running and making the greens soggy.
  • Taste the vinaigrette on a piece of lettuce, not a spoon, so you know exactly how it will taste on the actual salad.
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