Lemon Herb Salmon Salad (Printable Version)

Flaky salmon paired with quinoa, mixed greens, and fresh herbs in a bright lemon vinaigrette. Light, protein-rich, and naturally gluten-free.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, 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
10 - 1 cup fresh herbs, chopped
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 Prepare:

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, 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 black pepper until emulsified and well combined.
04 - In a large bowl, combine mixed greens, chopped fresh herbs, halved cherry tomatoes, sliced cucumber, red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among serving plates. Top each portion with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and serve immediately with additional fresh herbs if desired.

# Expert Suggestions:

01 -
  • It feels fancy but comes together faster than takeout arrives.
  • The lemon herb combo makes everything taste bright and alive, even on gray days.
  • You get protein, greens, and grains all in one bowl without feeling weighed down.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Don't overdress the salad all at once or it gets soggy, start with half the vinaigrette and add more as needed.
  • Let the quinoa cool for a few minutes before tossing it with greens or the warm grains will wilt everything into sad mush.
  • Check your salmon at 12 minutes, thinner fillets cook faster and nobody wants dry fish.
03 -
  • Pat the salmon fillets dry with paper towels before seasoning so the skin gets a better sear or the oven-baked surface crisps up nicely.
  • Zest the lemon before you juice it, trying to zest a squeezed lemon is a frustrating mess you only make once.
  • Taste your vinaigrette before dressing the salad and adjust the balance, some lemons are more tart than others and you might need an extra drizzle of honey.
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