Pin It My sister showed up one Tuesday with a bag of groceries and announced we were eating better starting now. She pulled out salmon fillets, a jar of quinoa, and a bundle of herbs so fragrant I could smell them across the kitchen. We threw together this salad with whatever greens were in the fridge, and by the time we sat down to eat, I realized healthy food didn't have to feel like punishment. That bright, lemony bite with the tender salmon changed how I thought about weeknight meals.
I made this for a small dinner party last spring, and one guest asked if I'd trained as a chef. I laughed because I'd only learned to cook salmon properly a year earlier after ruining three fillets in a row. The secret was just turning the oven off at the right moment and letting the fish rest. Everyone went back for seconds, and I felt quietly proud watching empty plates pile up.
Ingredients
- Salmon fillets (4, 120 g each, skinless): Choose fillets that are evenly thick so they cook at the same rate, and let them sit at room temperature for 10 minutes before baking.
- Olive oil (1 tbsp for salmon, 3 tbsp for vinaigrette): Use a mild olive oil for cooking and save the peppery, fruity extra virgin for the dressing.
- Lemon (zest and juice of 1 large): Roll the lemon firmly on the counter before juicing to get every drop, and zest it before you cut it open.
- Quinoa (1 cup, 180 g, rinsed): Rinsing removes the bitter coating and makes all the difference in flavor.
- Mixed salad greens (4 cups, 120 g): A mix of arugula, spinach, and romaine gives you peppery, tender, and crisp textures all at once.
- Fresh herbs (1 cup, 25 g, chopped): I love a mix of parsley, dill, and mint, but use what smells best at the market.
- Cherry tomatoes (1/2 cup, 80 g, halved): The sweetness balances the lemon, and halving them releases their juice into the salad.
- Cucumber (1/2, sliced): English cucumbers are less watery and have thinner skins, so no peeling required.
- Red onion (1/4 small, thinly sliced): Soak the slices in cold water for five minutes if you want a milder bite.
- Dijon mustard (1 tsp): This emulsifies the vinaigrette and adds a subtle tang that ties everything together.
- Honey (1 tsp): Just enough to round out the acidity without making it sweet.
- Garlic (1 clove, finely minced): Fresh garlic is key here, the jarred stuff tastes flat in a bright dressing like this.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, then let it stand off the heat for 5 minutes before fluffing with a fork.
- Prepare the salmon:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Arrange 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 salmon flakes easily and is just opaque in the center.
- Make the vinaigrette:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper in a small bowl until it looks smooth and emulsified. Taste it and adjust the salt or lemon if needed.
- Assemble the salad:
- Toss the mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl with half the vinaigrette. Use your hands or tongs to mix gently so nothing bruises.
- Plate and serve:
- Divide the dressed 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.
Pin It One evening I plated this salad for myself after a long, frustrating day, and the first bite made me pause. The bright lemon, the buttery salmon, the crunch of cucumber, it all felt like care I didn't know I needed. Sometimes a good meal is the kindest thing you can give yourself, no occasion required.
Make It Your Own
If you want to grill the salmon instead of baking it, brush the fillets with oil and cook them skin side down over medium high heat for about 4 minutes per side. You will get those gorgeous char marks and a slightly smoky flavor that pairs beautifully with the citrus. I have also swapped quinoa for farro when I want something chewier, or brown rice when I am cooking for someone who is not a quinoa fan. Add sliced avocado or a handful of toasted almonds if you want extra richness and texture.
Storing and Reheating
Store the components separately if you have leftovers: keep the dressed greens in one container, the quinoa in another, and the salmon wrapped tightly in the fridge. Everything will stay fresh for up to two days. When you are ready to eat again, let the salmon come to room temperature or warm it gently in a low oven. The greens will have softened a bit, but the flavors deepen overnight and honestly, I think it tastes even better the second day.
Pairing and Serving Ideas
This salad feels complete on its own, but if you are serving it for guests, a chilled Sauvignon Blanc or a sparkling water with lemon slices makes it feel special. I have also served it alongside warm, crusty bread for people who want something to soak up the vinaigrette. It works beautifully as a lunch, a light dinner, or even as a packed meal if you keep the dressing on the side.
- Add a handful of crumbled feta or goat cheese for a creamy, tangy contrast.
- Toss in some thinly sliced radishes for extra crunch and a peppery kick.
- Finish with a sprinkle of toasted sesame seeds or sunflower seeds for a nutty note.
Pin It This salad has become my go to when I want something that feels nourishing without any fuss. I hope it becomes one of those recipes you turn to again and again, the kind that makes you feel good long after the plate is empty.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prep components in advance. Cook quinoa and salmon up to 2 days ahead, store separately in the refrigerator, and assemble just before serving. Keep the vinaigrette separate until ready to dress the greens to prevent wilting.
- → What's the best way to cook salmon to keep it moist?
Bake at 200°C for 12-15 minutes until the salmon flakes easily—don't overcook. For extra flavor, try pan-searing for 4-5 minutes per side or grilling for a smoky char while maintaining a tender interior.
- → How do I make the vinaigrette emulsify properly?
Whisk the mustard and honey together first to create an emulsion base, then slowly drizzle in the olive oil while continuously whisking. This helps bind the oil and lemon juice together. The garlic and salt also help stabilize the emulsion.
- → Can I substitute quinoa with another grain?
Absolutely. Farro, brown rice, wild rice, or couscous all work beautifully. Adjust cooking times according to package directions. For a gluten-free option, stick with quinoa, brown rice, or certified gluten-free oats.
- → What fresh herbs work best in this salad?
Parsley, dill, mint, and basil are all excellent choices. Mix and match based on preference—dill pairs especially well with salmon, while mint adds a refreshing brightness. Use about 1 cup total of chopped fresh herbs for the right balance.
- → Is this salad suitable for meal prep?
Partially. Store cooked quinoa and salmon separately for up to 3 days. Keep dressing aside. On serving day, assemble fresh greens with the prepared components and dress just before eating to maintain crispness and texture.