Lemon Herb Salmon Salad (Printable)

Vibrant salad with flaky salmon, quinoa, crisp greens, and fresh herbs in a zesty citrus vinaigrette. Easy, gluten-free, and ready in 35 minutes.

# What You Need:

→ Salmon

01 - 4 salmon fillets, skinless (120g 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, finely minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

# How-To:

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 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped fresh herbs, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and cooked quinoa. Drizzle with half of 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. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It feels like a restaurant dish but comes together in your own kitchen with zero fancy technique.
  • The lemon vinaigrette cuts through the richness of the salmon so you never feel weighed down.
  • You can prep the quinoa and vinaigrette ahead, making weeknight assembly almost effortless.
  • Fresh herbs transform this from just another salad into something that tastes alive and intentional.
02 -
  • Dont skip rinsing the quinoa, that bitter coating is real and it will ruin an otherwise bright dish.
  • Let the salmon rest for a minute after baking so the juices redistribute, cutting into it immediately makes it look dry even if its perfectly cooked.
  • Dress the greens right before serving, if they sit too long in vinaigrette they wilt and lose their snap.
  • Taste your vinaigrette before you pour it, every lemon is different and you might need an extra squeeze or a bit more honey to balance it out.
03 -
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slicing it, the thinner pieces catch more dressing and look elegant on the plate.
  • Toast the quinoa in the dry saucepan for two minutes before adding water, it deepens the flavor and adds a subtle nuttiness that makes the whole dish more interesting.
  • If your salmon fillets are uneven in thickness, fold the thinner tail end under itself before baking so everything cooks at the same rate.
  • Zest the lemon before you juice it, trying to zest a juiced lemon is frustrating and you lose half the oils.
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