Lemon Herb Salmon Salad (Printable)

Vibrant salad featuring flaky baked salmon, protein-rich quinoa, fresh herbs, and a bright citrus vinaigrette.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, 4 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 (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

# Directions:

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 12-15 minutes until salmon is cooked through and flakes easily.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among plates. Top each with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon and serve immediately, garnished with additional fresh herbs if desired.

# Expert Hints:

01 -
  • It feels light but keeps you full for hours without that heavy, sluggish feeling.
  • The citrus vinaigrette makes everything taste alive, like springtime in a bowl.
  • You can prep the quinoa and vinaigrette ahead, so dinner comes together in minutes.
  • It works hot or cold, which means leftovers actually get better the next day.
02 -
  • Dont overcook the salmon, it should be just opaque in the center and still moist, not chalky.
  • If the quinoa tastes bitter, you didnt rinse it enough, run it under cold water in a fine mesh strainer until the water runs clear.
  • The vinaigrette tastes sharp on its own but mellows beautifully once it hits the greens and quinoa.
03 -
  • Let the salmon rest for a minute after baking, it finishes cooking gently and stays tender.
  • If your quinoa clumps, spread it on a plate to cool, the steam makes it sticky if you leave it in the pot.
  • Make a double batch of vinaigrette and keep it in a jar, it transforms any bowl of leftovers into something worth eating.
Go Back