Herb-Crusted Salmon Salad (Printable)

Salmon fillets baked with fresh herbs served warm over mixed greens dressed in tangy vinaigrette.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, approx. 5 oz each
02 - 2 tbsp olive oil
03 - 2 tsp Dijon mustard
04 - 1 tbsp lemon juice
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Salad

11 - 4 cups mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 English cucumber, sliced
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup toasted walnuts or almonds (optional)
16 - 1/4 cup crumbled feta cheese (optional)

→ Vinaigrette

17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp white wine vinegar or lemon juice
19 - 1 tsp honey or maple syrup
20 - 1 tsp Dijon mustard
21 - Salt and black pepper, to taste

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and pepper in a small bowl, mixing to a uniform paste.
03 - Place salmon fillets on the baking sheet, spreading the herb paste evenly over their surfaces.
04 - Bake the fillets for 12 to 15 minutes until just cooked through and flaky.
05 - In a large bowl, toss salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk olive oil, vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
07 - Drizzle vinaigrette over the salad and toss gently to coat evenly.
08 - Divide salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Hints:

01 -
  • The herb crust locks in moisture while the salmon stays impossibly tender inside, giving you that restaurant-quality texture without the fuss.
  • It comes together in 35 minutes flat, and most of that is just waiting for the oven to do the work.
  • Warm salmon on cool, crisp greens is one of those flavor combinations that just makes you feel good about what you're eating.
02 -
  • Don't skip drying the salmon—even a tiny bit of surface moisture will steam instead of sear, and you'll lose that beautiful crust you worked to build.
  • Warm salmon on cold salad is intentional; the temperature contrast makes both taste better and keeps the greens from wilting into sadness.
  • If your herbs are old or pale, the dish loses its soul—fresh herbs are non-negotiable here, so this is not the time to use what's been sitting in your drawer for three weeks.
03 -
  • Make your vinaigrette while the salmon bakes—it's one less thing to think about at the last second, and flavors meld beautifully in those few minutes.
  • If you're cooking for more than four people, don't try to crowd the salmon on one baking sheet; use two sheets so heat circulates evenly and nothing steams instead of bakes.
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