Save to Pinterest There was this Saturday afternoon when I had leftover salmon and a fridge full of wilting greens that needed rescuing. I tossed everything together with some quinoa I'd meal-prepped earlier, squeezed a lemon over the top, and suddenly had something that tasted like I'd ordered it from a cafe. My partner wandered into the kitchen, took one bite, and asked why I didn't make this every week. That's how this salad became our go-to lunch whenever we want something that feels light but actually keeps us full until dinner.
I made this for a friend who swore she hated quinoa, and she scraped her bowl clean without realizing what she was eating. The trick was mixing it with enough fresh herbs and that punchy vinaigrette so it didn't taste like boring health food. She texted me two days later asking for the recipe, which felt like winning a small culinary argument. Now whenever she comes over, she hints that she wouldn't mind if this salad happened to appear on the table.
Ingredients
- Salmon fillets (4, 120 g each, skinless): The star protein that turns this from side salad into a real meal, choose fillets that are evenly thick so they cook at the same rate.
- Olive oil (1 tbsp for salmon, 3 tbsp for vinaigrette): Use the regular stuff for cooking the fish and save your good extra virgin for the dressing where you'll actually taste it.
- Quinoa (1 cup, rinsed): Rinsing removes the bitter coating that makes people think they don't like quinoa, don't skip this step or you'll regret it.
- Mixed salad greens (4 cups): A blend of arugula, spinach, and romaine gives you peppery, mild, and crunchy all at once.
- Fresh herbs (1 cup chopped): This is where the magic happens, use whatever combination of parsley, dill, mint, and basil speaks to you that day.
- Cherry tomatoes (1/2 cup, halved): They add little bursts of sweetness that balance the tangy dressing perfectly.
- Cucumber (1/2, sliced): Brings a refreshing crunch that makes every bite feel crisp and clean.
- Red onion (1/4 small, thinly sliced): A little sharpness goes a long way, slice it thin so it doesn't overpower everything else.
- Lemon (zest and juice of 1 large): The backbone of brightness in both the salmon and the vinaigrette, use a fresh one not that bottled stuff.
- Dijon mustard (1 tsp): It emulsifies the dressing and adds a subtle kick that makes you wonder what that good flavor is.
- Honey (1 tsp): Just enough sweetness to round out the acid without making things cloying.
- Garlic (1 clove, minced): Fresh garlic makes the vinaigrette taste alive, jarred minced garlic just isn't the same here.
Instructions
- Get the quinoa going:
- Rinse your quinoa under cold water until the water runs clear, then simmer it with water and salt for 15 minutes. Let it rest off the heat for 5 minutes so it gets fluffy instead of mushy, then fluff it with a fork and spread it out to cool while you handle the salmon.
- Bake the salmon:
- Heat your oven to 200°C and line a baking tray with parchment so cleanup is easy. Arrange the salmon fillets with a little space between them, drizzle with olive oil, season with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the fish flakes easily with a fork.
- Whisk the vinaigrette:
- Combine olive oil, lemon juice, Dijon, honey, minced garlic, salt, and pepper in a small bowl and whisk hard until it looks creamy and emulsified. Taste it and adjust if you want more tang or sweetness.
- Build the salad base:
- Toss your greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl with about half the vinaigrette. Use your hands or tongs to gently mix everything so the quinoa doesn't clump and the greens stay perky.
- Plate and finish:
- 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 scatter extra herbs on top if you're feeling fancy.
Save to Pinterest One summer evening I served this to a group of friends on the patio, and we ended up sitting there for hours picking at seconds and thirds as the sun went down. Someone said it tasted like vacation, which made me laugh because it's just salmon and salad. But I knew what she meant, it's the kind of food that makes you slow down and actually enjoy eating instead of shoveling fuel into your face. That night it stopped being just a recipe and became the thing I make when I want people to linger at my table.
Making It Your Own
If you want to switch things up, try grilling the salmon instead of baking it for a little char and smokiness. I've also added sliced avocado when I have one lying around, and the creaminess plays beautifully against the bright vinaigrette. Toasted pine nuts or slivered almonds add a nice crunch if you're in the mood for something extra, and swapping quinoa for farro or brown rice works perfectly if gluten isn't a concern.
Storing and Serving
This salad is best served immediately while the salmon is warm and the greens are crisp, but I've packed it for lunch the next day with great results. Keep the dressed salad and salmon separate if you're meal prepping, then assemble right before eating so nothing gets wilted or soggy. The vinaigrette keeps in a jar in the fridge for up to a week, just shake it hard before using because it will separate as it sits.
Pairing and Presentation
A chilled Sauvignon Blanc is my favorite thing to pour with this salad, the citrus notes in the wine echo the lemon in the dish without fighting for attention. If you're not drinking, sparkling water with a squeeze of lime feels just as refreshing and keeps the bright, summery vibe going. When I want to make it feel more special, I arrange everything on a big platter instead of individual plates so people can serve themselves family style.
- Garnish with extra lemon wedges so people can add more brightness if they want.
- Use a mix of herb types for visual interest, the different shades of green make it look magazine-worthy.
- Serve with crusty bread on the side to soak up any leftover vinaigrette on the plate.
Save to Pinterest This salad has become my answer to the question of what to make when I want something nourishing that doesn't feel like I'm punishing myself with rabbit food. It's proof that eating well can taste this good and come together this easily, no suffering required.
Recipe Questions & Answers
- → Can I prepare the salmon ahead of time?
Yes, you can bake the salmon up to 4 hours ahead and store it in the refrigerator. Gently reheat it in a 160°C oven for 5 minutes before plating, or serve it at room temperature if you prefer.
- → What's the best way to cook the salmon to keep it moist?
Baking at 200°C for 12-15 minutes is ideal. Watch for the salmon to flake easily with a fork—this indicates it's perfectly cooked. Avoid overcooking, as it will dry out the delicate fish.
- → Can I substitute quinoa with another grain?
Absolutely. Farro, brown rice, or even couscous work beautifully. If you need to maintain gluten-free, choose certified gluten-free alternatives. Cook according to package directions and cool before adding to the salad.
- → How should I store leftovers?
Store the salad components separately in airtight containers for up to 2 days. Keep the vinaigrette separate to prevent the greens from becoming soggy. Assemble fresh when ready to eat.
- → Can I grill the salmon instead of baking?
Yes, grilling adds wonderful smoky flavor. Preheat the grill to medium-high heat and cook salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until it flakes easily. Brush with olive oil to prevent sticking.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc complements the bright lemon vinaigrette and delicate salmon beautifully. The acidity of the wine mirrors the citrus notes in the salad, creating a harmonious pairing.