Lemon Herb Salmon Salad

There was this Tuesday evening when I opened the fridge and found salmon I'd forgotten about, a bag of greens going soft, and half a lemon rolling around. Instead of panicking, I grabbed the quinoa from the pantry and decided to throw together whatever felt bright and clean. What came out of that scramble turned into something I now make on purpose, not by accident. It's one of those meals that tastes like you tried hard but really just came together on its own.

I made this for my sister once after she'd had a long week, and she didn't say much while eating, just kept going back for more herbs and vinaigrette. When she finally looked up, she asked if I'd write it down for her. That's when I knew it wasn't just another salad. It had become the thing I reach for when I want to feed someone well without fuss.

Ingredients

• Salmon fillets (4, 120 g each, skinless): Look for bright, firm fillets that don't smell fishy, skinless makes them easier to season and bake evenly.
• Olive oil (1 tbsp for salmon, 3 tbsp for vinaigrette): Use a mild one for cooking the salmon and save the grassy, peppery extra virgin for the dressing.
• Salt and black pepper: Season in layers, a little on the salmon, a little in the quinoa, a little in the dressing, it builds flavor without overwhelming.
• Lemon (zest and juice of 1 large): Zest it first before juicing, and make sure it's at room temperature so it gives up more juice.
• Quinoa (1 cup, 180 g, rinsed): Rinsing removes the bitter coating, don't skip it or the quinoa tastes soapy.
• Water (2 cups, 480 ml): Plain water works fine, but if you have vegetable stock lying around, use that instead.
• Mixed salad greens (4 cups, 120 g): I like arugula for its peppery bite, but spinach and romaine add crunch and freshness.
• Fresh herbs (1 cup, 25 g, chopped): Parsley, dill, mint, and basil together create layers of flavor, use whatever combination you have.
• Cherry tomatoes (1/2 cup, 80 g, halved): They add sweetness and a pop of color, if they're bland, roast them for 10 minutes first.
• Cucumber (1/2, sliced): English cucumbers have fewer seeds and more crunch, but any kind works if you scrape out the watery center.
• Red onion (1/4 small, thinly sliced): Slice it as thin as you can, thick slices are too sharp and take over the salad.
• Dijon mustard (1 tsp): It emulsifies the vinaigrette and adds a gentle tang without being too bold.
• Honey (1 tsp): Balances the acidity of the lemon, maple syrup works too if you want to keep it vegan.
• Garlic (1 clove, finely minced): Fresh garlic makes all the difference, jarred stuff tastes flat and metallic here.

Instructions

Cook the quinoa:

Combine rinsed quinoa, water, and salt in a medium saucepan, bring it to a boil, then lower the heat, cover, and let it simmer for 15 minutes. After that, take it off the heat and let it sit covered for 5 more minutes so it finishes steaming, then fluff it with a fork and let it cool while you do everything else.

Prepare the salmon:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment so cleanup is easy. Place the salmon fillets on the tray, drizzle them with olive oil, sprinkle with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the salmon flakes easily with a fork but still looks a little glossy in the center.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until it looks smooth and creamy. Taste it and adjust the salt or lemon if it needs more punch.

Assemble the salad:

In a large bowl, toss together the mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa. Drizzle half the vinaigrette over everything and toss gently so the greens don't bruise.

Plate and serve:

Divide the salad among four plates, top each one with a warm salmon fillet, and drizzle the remaining vinaigrette over the fish. Serve it right away while the salmon is still warm and the greens are crisp.

Save

One night I made this for a small dinner and forgot to serve it right away because we were all talking too much. By the time we sat down, the salmon had cooled a bit, but somehow it still tasted perfect. That's when I realized this dish doesn't demand perfection, it just asks you to show up with fresh ingredients and a little attention.

How to Pick the Best Salmon

I used to grab whatever salmon was on sale until I learned that color and smell tell you everything. Fresh salmon should look vibrant, not dull or gray, and it should smell like the ocean, not fishy. If you're buying it from a counter, ask when it came in and don't be shy about taking a close look. Wild-caught has more flavor, but farmed works beautifully here as long as it's fresh.

Making It Your Own

This recipe is forgiving in the best way. I've swapped quinoa for farro when I wanted something chewier, added avocado when I needed more richness, and tossed in toasted almonds for crunch. Once I grilled the salmon instead of baking it because it was summer and the oven felt like too much, and the char added a smoky depth that made everyone ask what I did differently. Don't be afraid to follow your instincts and use what you have.

Storing and Serving Leftovers

If you have leftovers, keep the salmon separate from the salad and store everything in airtight containers in the fridge. The dressed greens won't hold up, but the quinoa and salmon stay good for up to two days. I like to flake the cold salmon over fresh greens the next day and drizzle it with a little more vinaigrette for an easy lunch.

• Reheat the salmon gently in a low oven or eat it cold, both ways work.
• Make extra vinaigrette and keep it in a jar, it's great on roasted vegetables or grain bowls.
• If you're meal prepping, cook the quinoa and salmon ahead but wait to assemble until you're ready to eat.

Save

This salad has a way of making regular nights feel a little special without asking you to do anything fancy. I hope it becomes one of those recipes you turn to when you want something that feels both nourishing and celebratory.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can cook the quinoa and salmon up to 2 days in advance. Prepare the vinaigrette and store separately. Assemble the salad just before serving to keep greens crisp. Add the salmon on top warm or at room temperature.

→ What's the best way to cook the salmon?

Baking at 200°C for 12-15 minutes ensures moist, flaky results. For enhanced flavor, grill the salmon over medium 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.

→ Can I substitute the quinoa?

Absolutely. Brown rice, farro, couscous, or barley work wonderfully. Adjust cooking times according to package directions. For stricter gluten-free requirements, ensure certified gluten-free grains, as standard quinoa is naturally gluten-free.

→ How do I make the vinaigrette emulsify?

Whisk the lemon juice and mustard first to create an acidic base. Slowly drizzle in olive oil while whisking continuously. The mustard acts as an emulsifier, helping oil and lemon juice blend smoothly. If it breaks, start with fresh lemon juice and whisk in the broken mixture gradually.

→ What wine pairs well with this salad?

Chilled Sauvignon Blanc is an excellent pairing, with its crisp acidity complementing the lemon vinaigrette and salmon. Pinot Grigio, Albariño, or unoaked Chardonnay also work beautifully. For non-alcoholic options, sparkling water with fresh lemon provides a refreshing complement.

→ How can I add more richness to this dish?

Top with sliced avocado, toasted pine nuts, walnuts, or almonds for added texture and healthy fats. Crumbled feta or goat cheese provides a creamy element. A drizzle of tahini or sesame oil intensifies the flavor profile while maintaining the light character of the salad.