Pin It My sister showed up one evening with a bag of wild-caught salmon and a challenge: make something that didn't feel heavy. We pulled apart my fridge, tossed together whatever looked bright, and ended up with this salad that somehow tasted like summer even though it was pouring outside. The lemon cut through everything perfectly, and the salmon stayed tender without any fuss. It's been my go-to ever since when I want something that feels both light and complete.
I made this for a friend who swore she hated quinoa, and she went back for seconds without realizing what she was eating. The herbs made all the difference, turning something plain into something you actually crave. We sat on the back porch with our bowls, and she kept asking what was in the dressing. Sometimes the simplest meals end up being the ones people remember.
Ingredients
- Salmon fillets: Choose 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 well removes the bitter coating and makes a huge difference in flavor, trust me on this one.
- Mixed salad greens: A mix with some peppery arugula adds a nice bite that balances the richness of the salmon.
- Fresh herbs: Don't skip these, they transform the salad from basic to restaurant-worthy, and you can use whatever you have on hand.
- Cherry tomatoes: Halving them releases their juices into the salad, adding little bursts of sweetness.
- Cucumber: I like to slice mine thin so it blends in rather than crunching loudly in every bite.
- Red onion: Slice it as thin as you can manage, it adds sharpness without overwhelming.
- Extra virgin olive oil: Use a good one for the vinaigrette since it's really the star here.
- Lemon: Fresh juice and zest are non-negotiable, bottled lemon juice just doesn't have the same brightness.
- Dijon mustard: This helps emulsify the dressing and adds a subtle tang.
- Honey: Just a touch balances the acidity and rounds out the flavors.
- Garlic: Mince it finely or it will overpower the delicate citrus notes.
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa, water, and salt in a saucepan and bring it to a boil, then lower the heat, cover, and let it simmer gently for 15 minutes. After you turn off the heat, leave the lid on for another 5 minutes so it steams and gets perfectly fluffy.
- Prepare the salmon:
- Line your baking tray with parchment, lay the salmon fillets on it, and drizzle them with olive oil before sprinkling on the salt, pepper, and lemon zest. Bake at 200 degrees Celsius for 12 to 15 minutes until the salmon flakes easily but still looks moist in the center.
- Make the vinaigrette:
- Whisk together the olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl until it looks smooth and combined. Taste it and adjust the salt or lemon if needed.
- Assemble the salad:
- Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl, then drizzle half the vinaigrette over and toss gently with your hands or tongs. Don't overdress it, you want everything lightly coated, not soggy.
- Plate and serve:
- Divide the salad among four plates and top each one with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and add a few extra herb leaves if you have them.
Pin It One Saturday I packed this salad into jars and brought it to a picnic, and it held up better than I expected. Everyone wanted the recipe, and I realized it was one of those rare dishes that works for a quiet dinner or a crowd. The salmon stayed tender, the quinoa soaked up just enough dressing, and the herbs kept everything tasting fresh even hours later.
Choosing Your Salmon
I used to grab whatever salmon was on sale, but I learned that fresher fillets with a bright color and no fishy smell make all the difference. If you can find wild-caught, it has a firmer texture and richer flavor that stands up beautifully to the lemon and herbs. Skinless fillets save you a step, but if you get skin-on, just remove it after baking when it peels off easily.
Making It Your Own
This salad is forgiving and welcomes whatever you have around. I've swapped in farro when I was out of quinoa, added sliced avocado when I wanted something creamier, and tossed in toasted pine nuts for crunch. If you grill the salmon instead of baking it, you get a little char that adds a smoky depth. Sometimes I double the herbs because I can never have too much freshness.
Storing and Serving
This salad is best served right away while the salmon is still warm and the greens are crisp, but leftovers keep well if you store the components separately. I pack the dressed salad in one container and the salmon in another, then combine them when I'm ready to eat. The quinoa absorbs more dressing as it sits, so you might want to add a squeeze of fresh lemon before serving leftovers.
- Keep extra vinaigrette in a jar in the fridge and shake it before using.
- If making ahead, prep everything but wait to dress the salad until just before serving.
- Leftover salmon is excellent flaked into the salad cold for a quick lunch.
Pin It This salad has become one of those recipes I turn to when I want something nourishing without spending hours in the kitchen. It's bright, satisfying, and somehow tastes even better when shared.
Questions About This Recipe
- → Can I prepare this salad ahead of time?
You can prepare all components separately: cook quinoa and salmon up to 2 days ahead, and chop vegetables several hours in advance. Keep the vinaigrette separate and assemble just before serving to maintain freshness and prevent greens from wilting.
- → What's the best way to cook salmon for this dish?
Baking at 200°C for 12-15 minutes yields perfectly flaky, moist salmon. For a charred exterior, grill it over medium-high heat for 4-5 minutes per side. Both methods work beautifully; choose based on your preference and available equipment.
- → Can I substitute quinoa with another grain?
Absolutely. Farro, brown rice, couscous, or barley all work wonderfully. Cooking times vary: brown rice takes about 45 minutes, while couscous needs just 5-10 minutes. Adjust the water ratio according to grain package directions.
- → How do I make the vinaigrette emulsify properly?
Whisk the mustard and honey together first as natural emulsifiers, then slowly drizzle in the olive oil while whisking constantly. The Dijon mustard helps stabilize the dressing, preventing separation. Store covered in the refrigerator for up to 4 days.
- → What herbs work best in this salad?
Fresh dill, parsley, mint, and basil all complement the lemon and salmon beautifully. Dill and parsley are classic pairings with fish, while mint and basil add complexity. Mix and match based on what's fresh or available in your garden.
- → Is this dish suitable for dietary restrictions?
Yes, it's naturally pescatarian, gluten-free (when using certified gluten-free quinoa), and keto-friendly if you reduce portions or skip the quinoa. It's also dairy-free and paleo-friendly without the grains. Always verify packaged ingredients for your specific dietary needs.