Lemon Herb Salmon Salad

Spring cleaning the fridge one Saturday, I found a leftover salmon fillet, a bag of wilting greens, and half a cucumber that needed rescuing. I tossed it all together with some quinoa I had cooked earlier that week, squeezed a lemon over the top, and suddenly lunch felt like something I'd order at a cafe. That accidental bowl turned into this salad, one I now make on purpose at least twice a month.

I brought this salad to a potluck once, worried it might seem too simple next to all the casseroles and dips. Instead, three people asked for the recipe before we even finished eating. One friend admitted she never thought salmon and quinoa could taste this bright and fresh. I realized then that sometimes the simplest combinations are the ones people remember.

Ingredients

• Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and pat them dry before seasoning to help the lemon zest stick.
• Quinoa: Rinsing it before cooking removes the bitter coating and makes it fluffier, trust me on this one.
• Mixed salad greens: A mix of arugula, spinach, and romaine adds peppery, mild, and crunchy textures all at once.
• Fresh herbs: Dont skip these, they make the salad taste alive instead of just healthy.
• Cherry tomatoes: Halve them so their juices mingle with the vinaigrette and sweeten every bite.
• Cucumber: English cucumbers work best because theyre crisp and have fewer seeds.
• Red onion: Slice it as thin as you can, it adds a sharp bite that mellows once tossed.
• Extra virgin olive oil: Use a fruity one for the vinaigrette, it makes all the difference.
• Lemon: Zest it before juicing, and save a few extra wedges for serving.
• Dijon mustard: This is what helps the vinaigrette emulsify and adds a subtle tang.
• Honey: Just a teaspoon balances the acidity without making things sweet.
• Garlic: Mince it finely or use a microplane so it distributes evenly and doesnt overpower.

Instructions

Cook the quinoa:

Combine rinsed quinoa, water, and salt in a saucepan, bring to a boil, then lower the heat and cover. After 15 minutes, let it sit off the heat for 5 more, then fluff it with a fork and let it cool while you prep everything else.

Prepare the salmon:

Preheat your oven to 200 degrees C and line a tray with parchment. Drizzle the fillets with olive oil, season with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until they flake easily with a fork.

Make the vinaigrette:

Whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl until smooth and slightly thickened. Taste it and adjust if you want more lemon or a pinch more salt.

Assemble the salad:

Toss the greens, herbs, tomatoes, cucumber, onion, and cooled quinoa in a large bowl with half the vinaigrette. Use your hands or tongs to mix gently so the greens dont bruise.

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 add a few extra herb leaves if you have them.

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The first time I served this to my mom, she kept picking out the fresh dill and asking what made it taste so summery. When I told her it was just herbs from the grocery store, she laughed and said she always thought fresh herbs were too fussy. Now she keeps a little pot of parsley on her windowsill and texts me photos whenever she makes this salad. Its funny how one dish can change someones whole approach to cooking.

How to Know When Salmon Is Perfectly Done

The salmon should be opaque and flake easily when you press a fork into the thickest part, but still look slightly glossy in the center. If it looks dry or chalky, its overdone, so check it a minute or two early. I usually pull mine out when theres just a hint of translucence in the middle because it keeps cooking a bit as it rests.

Making This Salad Ahead

You can cook the quinoa and make the vinaigrette up to two days in advance and store them separately in the fridge. Bake the salmon the day you plan to serve it, and keep the greens and vegetables prepped but undressed until the last minute. Once assembled, this salad doesnt hold well for more than an hour, so timing matters if youre serving guests.

Simple Swaps and Extras

If you want more richness, add sliced avocado or a handful of toasted almonds or sunflower seeds. You can swap the quinoa for farro or brown rice if youre not avoiding gluten, or use couscous if you want something even lighter. Grilling the salmon instead of baking it adds a smoky char that pairs beautifully with the citrus, just brush the grill grates with oil first so it doesnt stick.

• Try adding crumbled feta or goat cheese for a creamy, tangy contrast.
• Use lime juice instead of lemon for a slightly sweeter, more tropical vibe.
• Toss in some thinly sliced radishes for extra crunch and a peppery bite.

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This salad has become my go to whenever I want something that feels nourishing without any fuss. Its the kind of meal that reminds you eating well doesnt have to mean spending hours in the kitchen.

Recipe Questions & Answers

→ Can I cook salmon in advance?

Yes, you can prepare the salmon up to 24 hours ahead and store it in the refrigerator. However, it's best enjoyed warm or at room temperature, so consider reheating gently before serving. The flaking texture remains optimal when not refrigerated too long.

→ What's the best way to cook salmon to keep it moist?

Baking at 200°C (400°F) for 12–15 minutes ensures the salmon stays tender and flakes easily without drying out. Avoid overcooking, as salmon continues to cook slightly after removal from heat. You can also try pan-searing or grilling for a smoky flavor.

→ Can I substitute quinoa with another grain?

Absolutely. Brown rice, farro, or couscous work wonderfully as substitutes. Adjust cooking times according to package directions. Farro pairs particularly well with the lemon and herb flavors in this salad.

→ How do I make the vinaigrette ahead of time?

The citrus vinaigrette can be prepared up to 3 days in advance and stored in a sealed jar in the refrigerator. Shake well before using to recombine the ingredients. This actually allows the flavors to meld beautifully.

→ What herbs work best in this salad?

Fresh parsley, dill, mint, and basil are all excellent choices. Dill pairs especially well with salmon's richness, while mint adds brightness. Mix and match based on preference—about 1 cup total of chopped fresh herbs provides the right herbaceous lift.

→ Is this salad suitable for meal prep?

The components can be prepped separately: cook quinoa, roast salmon, and chop vegetables ahead. Assemble just before serving to prevent the greens from wilting. Store dressing separately and add when ready to eat for best texture and freshness.