Pin It There was a Tuesday in April when I had too many lemons and not enough ideas. My neighbor had dropped off a basket from her tree, and I stared at the pile on my counter while defrosting salmon I'd forgotten about. I grabbed a handful of herbs from the windowsill, cooked some quinoa I had leftover, and assembled what felt like a lazy dinner. It turned out to be one of those meals that surprises you, the kind where every bite tastes brighter than you expected.
I made this for a friend who claimed she didnt like salmon. She ate two servings and asked for the recipe before she left. I think it was the lemon zest on the fish and the way the herbs made everything taste fresh instead of fishy. Now she texts me every time she makes it, usually with a photo and some variation she tried.
Ingredients
- Salmon fillets: Choose fillets that are evenly thick so they cook at the same rate, and look for bright, firm flesh without a strong smell.
- Olive oil: Use a mild one for cooking the salmon and save the good extra virgin stuff for the vinaigrette where you can really taste it.
- Lemon zest: This is where the magic happens, the oils in the zest give you that punchy citrus flavor without extra liquid.
- Quinoa: Rinsing it well gets rid of the bitter coating, and letting it rest after cooking makes it fluffy instead of mushy.
- Mixed salad greens: I like a mix with arugula for peppery bite, but use what looks good and crisp at the store.
- Fresh herbs: Dont skip these, they turn the salad from basic to something you want to keep eating.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the vinaigrette.
- Cucumber: English cucumbers have fewer seeds and more crunch, but any kind works if you scoop out the watery center.
- Red onion: Slice it as thin as you can, the sharpness mellows when it sits with the vinaigrette.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that rounds out the lemon.
- Honey: Just a touch balances the acidity and keeps the dressing from being too tart.
- Garlic: Mince it fine or use a press, big chunks of raw garlic can be overwhelming.
Instructions
- Cook the quinoa:
- Bring the water to a rolling boil before adding the quinoa, then immediately lower the heat and cover tightly. Let it steam undisturbed, and resist the urge to peek or stir.
- Prepare the salmon:
- Pat the fillets dry with a paper towel first so the oil and seasonings stick, and spread them out on the tray so they roast evenly. The lemon zest should go on just before baking so it doesnt dry out.
- Make the vinaigrette:
- Whisk everything together in a small bowl until it looks creamy and unified, not separated. If it splits, add a tiny splash of water and whisk again.
- Assemble the salad:
- Toss gently with your hands or tongs so the quinoa and greens get coated without bruising the herbs. Save some vinaigrette for drizzling at the end.
- Plate and serve:
- Arrange the salad on plates first, then nestle the warm salmon on top so it stays intact. Drizzle the extra vinaigrette over the fish and around the edges.
Pin It I brought this to a potluck once and someone asked if I ordered it from a restaurant. I laughed because Id made it that morning in my pajamas, but I understood what they meant. Theres something about the colors and the way it smells like lemon and dill that makes it feel special, even though its just a weeknight salad with protein on top.
Making It Your Own
If you want richness, add sliced avocado or a handful of toasted pine nuts. I've also made this with grilled salmon when the weather is nice, and the smoky char plays really well with the citrus. Farro or brown rice can replace the quinoa if you want a chewier grain, and sometimes I throw in blanched green beans or roasted beets if I have them around.
Storage and Leftovers
Store the components separately if you can, the quinoa and salmon keep for three days in the fridge, and the vinaigrette lasts a week. The greens will wilt if dressed too far ahead, so toss them right before eating. I sometimes pack this for lunch in a jar, greens on top, quinoa and veggies in the middle, salmon at the bottom, then shake it all up when Im ready.
Pairing and Serving Ideas
This salad feels complete on its own, but a slice of crusty bread on the side is never a bad idea. A chilled Sauvignon Blanc or a sparkling water with lime works beautifully, and if youre feeding a crowd, double the recipe and serve it family style on a big platter.
- Grill the salmon with the skin on for extra crispy texture, then peel it off before serving.
- Use a mix of soft herbs like basil and mint with sturdy ones like parsley and dill for more complexity.
- Taste the vinaigrette before dressing the salad, you might want an extra squeeze of lemon or pinch of salt depending on your citrus.
Pin It This is the kind of recipe that makes you feel good about feeding yourself or the people you love. Its bright, satisfying, and easier than it looks, which is really all you need on a busy week.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can cook the quinoa and prepare the vinaigrette up to one day in advance. Chop vegetables and herbs a few hours ahead, storing them separately to maintain freshness. Bake or grill the salmon just before serving to preserve its texture. Assemble the salad and dress it right before plating for the best flavor.
- → What's the best way to cook the salmon?
Baking at 200°C for 12–15 minutes yields tender, flaky results. For a smoky flavor, grill the fillets over medium-high heat for 4–5 minutes per side. You can also pan-sear in a hot skillet with olive oil for 3–4 minutes per side. Avoid overcooking, as salmon dries out quickly. It's done when it flakes easily with a fork.
- → How do I make the citrus vinaigrette emulsified?
Whisk the lemon juice and mustard together first, as the acidity helps stabilize the emulsion. Slowly drizzle in the olive oil while whisking constantly until the mixture becomes thick and cohesive. The mustard acts as a natural emulsifier. If it breaks, start with a fresh egg yolk or mustard in a clean bowl and slowly whisk in the separated mixture.
- → Can I substitute the quinoa?
Absolutely. Brown rice, farro, or couscous work beautifully. Cook according to package directions. If you need to keep it gluten-free, avoid barley and regular couscous. Millet or wild rice also pair well. The cooking times vary, so adjust accordingly. Each grain brings its own texture and subtle flavor to complement the salmon.
- → What herbs work best in this salad?
Fresh parsley, dill, mint, and basil are excellent choices. Dill pairs especially well with salmon. Use about one cup of loosely packed, chopped herbs total. You can experiment with tarragon, cilantro, or chives based on your preferences. Fresh herbs brighten the dish significantly, so avoid dried varieties for this preparation.
- → How do I know when the salmon is cooked through?
The salmon should flake easily when tested with a fork and have an opaque appearance throughout. The internal temperature should reach 63°C. Avoid overcooking, which dries out the flesh. The thickest part should show no translucency. It continues cooking slightly after removal from heat, so remove it just before fully cooked for optimal moistness.