Save There was a Tuesday afternoon when I opened the fridge and found salmon fillets I'd forgotten about, a bag of quinoa in the pantry, and a bunch of herbs wilting on the counter. Instead of panicking, I tossed everything together with whatever greens I had and made this salad. It turned into one of those meals that felt like a small victory, bright and satisfying without any fuss. Now it's my go-to when I want something that tastes vibrant but doesn't demand much from me.
I made this for a friend who claimed she didn't like salmon, and she scraped her plate clean without saying a word. Halfway through, she looked up and asked what I did to make it taste so good. Honestly, it was just the lemon zest on the fish and the herbs in the salad, but she was convinced I had some secret technique. Sometimes the simplest things surprise people the most.
Ingredients
- Salmon fillets: Choose fillets that are about the same thickness so they cook evenly, and if you can, ask for skinless ones to save yourself the trouble of peeling it off later.
- Quinoa: Rinsing it under cold water removes the bitter coating and makes a huge difference in flavor, so don't skip that step even if you're in a hurry.
- Mixed salad greens: A blend of arugula, spinach, and romaine gives you different textures and a peppery bite that balances the richness of the salmon.
- Fresh herbs: This is where the magic happens, use a mix of parsley, dill, mint, and basil for layers of flavor that make the salad feel alive.
- Cherry tomatoes: Halve them so their juices mix into the vinaigrette and add little bursts of sweetness throughout the bowl.
- Cucumber: Slice it thin for crunch without overwhelming the other ingredients.
- Red onion: A small amount, sliced super thin, adds sharpness without taking over the whole dish.
- Lemon: You'll need zest for the salmon and juice for the vinaigrette, so use the whole fruit and get every bit of brightness out of it.
- Dijon mustard: It helps emulsify the vinaigrette and gives it a subtle tang that ties everything together.
- Honey: Just a teaspoon balances the acidity of the lemon and rounds out the dressing.
- Garlic: Mince it finely so it melts into the vinaigrette instead of sitting in chunks.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a saucepan, bring it to a boil, then reduce the heat to low and cover. Let it simmer for 15 minutes, then remove from heat and let it sit covered for another 5 minutes before fluffing it with a fork.
- Prepare the salmon:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Place the salmon fillets on the tray, drizzle with olive oil, sprinkle with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the fish flakes easily with a fork.
- Make the vinaigrette:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust the seasoning if needed.
- Assemble the salad:
- In a large bowl, combine the greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa. Drizzle half the vinaigrette over everything and toss gently so the greens don't get bruised.
- Plate and serve:
- Divide the salad among four plates and top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and garnish with extra herbs if you have them.
Save One evening, I served this salad to my parents, who usually expect meat and potatoes, and my dad went back for seconds without a word. Later, he asked if I could write down the recipe for him, which is the highest compliment he's ever given any dish I've made. It reminded me that good food doesn't need to be complicated to win people over.
How to Pick the Best Salmon
Look for fillets that are bright in color with firm flesh and no strong fishy smell, which usually means they're fresh. If you're buying frozen, make sure there's no freezer burn or ice crystals in the packaging. I've had the best luck asking the person behind the seafood counter what came in that day, because they'll steer you toward the freshest option.
Make-Ahead Tips
You can cook the quinoa and make the vinaigrette a day ahead, then store them separately in the fridge until you're ready to assemble everything. The salmon is best cooked right before serving, but if you have leftovers, they're delicious cold on top of the salad the next day. Just don't dress the greens until you're ready to eat, or they'll wilt and lose their crunch.
Ways to Switch It Up
If you want to grill the salmon instead of baking it, brush it with a little oil and cook it skin-side down over medium heat for about 4 minutes per side. You can swap the quinoa for farro or brown rice if you're not worried about keeping it gluten-free, and adding avocado or toasted nuts gives it extra richness and texture.
- Try adding thinly sliced radishes or shaved fennel for a peppery crunch.
- A handful of crumbled feta or goat cheese makes it feel more indulgent.
- If you don't have fresh herbs, a handful of pesto stirred into the vinaigrette works beautifully.
Save This salad has become my answer to those nights when I want something that feels special without spending an hour in the kitchen. It's bright, satisfying, and somehow tastes even better than the effort it takes to make.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately. Cook quinoa and vinaigrette the night before, refrigerate greens and vegetables in airtight containers. Bake salmon fresh just before serving to maintain its warmth and texture. Assemble within 15 minutes of eating to prevent greens from wilting.
- → What's the best way to cook salmon for this salad?
Baking at 200°C ensures even cooking and flaky texture. For added depth, grill salmon over medium-high heat for 4-5 minutes per side. Pan-searing in a hot skillet with olive oil for 3-4 minutes per side also works beautifully and creates a golden crust while keeping the interior tender.
- → How can I make the vinaigrette creamier?
Add 1-2 tablespoons of Greek yogurt or mayonnaise to the vinaigrette base. Alternatively, whisk in a touch of tahini or blend with avocado for richness. These additions create a silkier dressing while maintaining the bright lemon flavor profile.
- → What are good substitutes for quinoa?
Farro, brown rice, wild rice, or barley work excellently as grain alternatives. For lower-carb options, use cauliflower rice or chickpeas for protein and texture. Each substitute brings its own nutty flavor and pairs beautifully with the salmon and citrus vinaigrette.
- → Is this salad suitable for meal prep?
Absolutely. Store components separately in glass containers for up to 3 days. Keep dressing in a sealed jar, greens and vegetables in airtight containers, and refrigerate cooked salmon and quinoa. Assemble fresh when ready to eat for optimal texture and flavor.
- → What wine pairs well with this dish?
Chilled Sauvignon Blanc complements the lemon and fresh herbs perfectly, with crisp acidity cutting through the salmon's richness. Pinot Grigio, Albariño, or a dry Riesling also pair wonderfully. For non-alcoholic options, sparkling water with lemon or herbal iced tea work nicely.