Save The way my kitchen smelled when I first made this salmon changed everything about how I thought about weeknight dinners. I had just moved into my first apartment and wanted to cook something that felt fancy but was actually simple. My friend Sarah was coming over and I was nervous about serving fish.
Sarah took one bite and actually put her fork down mid chew to look at me. That moment of someone genuinely enjoying food I made gave me a confidence in the kitchen I never had before. Now this salmon salad is my go to when life feels overwhelming but I still want something nourishing.
Ingredients
- Salmon fillets: Fresh salmon makes all the difference here and skinless fillets absorb the herb paste better
- Fresh herbs: Growing my own parsley dill and chives taught me that fresh herbs transform simple ingredients into something special
- Salad greens: A mix of arugula spinach and romaine gives you different textures and peppery notes
- Feta cheese: The salty creaminess balances the brightness of the vinaigrette perfectly
Instructions
- Prepare the oven and salmon:
- Preheat your oven to 200°C and line a baking sheet with parchment paper while you pat the salmon dry with paper towels.
- Mix the herb paste:
- Whisk together olive oil Dijon mustard lemon juice chopped herbs garlic powder salt and pepper until it forms a spreadable paste.
- Coat the salmon:
- Place the salmon fillets on the baking sheet and use a spoon to spread the herb mixture evenly over the top of each piece.
- Bake to perfection:
- Bake for 12 to 15 minutes until the salmon flakes easily when tested with a fork but still looks moist inside.
- Assemble the salad base:
- In a large bowl toss together the salad greens cherry tomatoes cucumber red onion toasted nuts and feta cheese.
- Make the vinaigrette:
- Whisk the olive oil vinegar honey mustard salt and pepper in a small bowl until the mixture emulsifies slightly.
- Bring it together:
- Drizzle half the vinaigrette over the salad and toss gently then divide among plates and top with warm salmon.
Save Last summer I made this for my parents on their back porch. My dad who usually prefers steak asked for seconds and my mom took notes about the herb combination. Food becomes memory when you share it with people you love.
Make It Your Own
Sometimes I swap trout for salmon or use whatever herbs are growing on my windowsill. The structure stays the same but the flavors shift with the seasons. Cooking should be flexible not rigid.
Perfect Pairings
A crisp white wine cuts through the richness of the salmon beautifully. I also love serving this with roasted new potatoes when I want something more substantial than just greens on the plate.
Timing Tips
The salmon needs to hit the table warm but the salad should stay crisp. I prep all the salad components while the oven preheats and whisk the vinaigrette at the last minute so nothing wilts. The rhythm of this recipe becomes natural after you make it once or twice.
- Set the table before you start cooking so you can plate everything immediately
- Warm your plates if you want the salmon to stay hot longer
- Keep extra vinaigrette on the table in case someone wants more dressing
Save This recipe taught me that healthy food can also be comforting and elegant. Enjoy every bite of this simple yet beautiful meal.
Recipe FAQs
- → How do I prepare the herb crust for the salmon?
Mix olive oil, Dijon mustard, lemon juice, finely chopped parsley, dill, chives, garlic powder, salt, and pepper into a paste. Spread evenly over the salmon fillets before baking.
- → Can I substitute the salmon with another type of fish?
Yes, trout or other firm fish varieties can be used in place of salmon for a similar texture and flavor experience.
- → What salad greens are recommended for this dish?
A mix of arugula, spinach, and romaine lettuce offers a crisp and fresh base that pairs well with the warm salmon and vinaigrette.
- → Are nuts necessary in the salad?
Toasted walnuts or almonds add a pleasant crunch and depth of flavor but can be omitted if preferred or for allergy reasons.
- → What vinaigrette ingredients are used for the salad dressing?
The vinaigrette includes extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper whisked together for a balanced tangy finish.
- → How long should I bake the salmon to ensure it is perfectly cooked?
Bake the herb-coated salmon fillets at 200°C (400°F) for 12 to 15 minutes until cooked through and easily flaking with a fork.