Herb-Crusted Salmon Salad (Printable)

Warm herb-crusted salmon atop fresh greens dressed in a zesty vinaigrette for a bright, satisfying dish.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, approximately 5 oz (150 g) each
02 - 2 tablespoons olive oil
03 - 2 teaspoons Dijon mustard
04 - 1 tablespoon lemon juice
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Salad

11 - 4 cups (120 g) mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 English cucumber, sliced
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup toasted walnuts or almonds (optional)
16 - 1/4 cup (60 g) crumbled feta cheese (optional)

→ Vinaigrette

17 - 3 tablespoons extra-virgin olive oil
18 - 1 tablespoon white wine vinegar or lemon juice
19 - 1 teaspoon honey or maple syrup
20 - 1 teaspoon Dijon mustard
21 - Salt and black pepper, to taste

# Directions:

01 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl to form a herb paste.
03 - Place salmon fillets on the baking sheet and spread the herb paste evenly over the top surface of each fillet.
04 - Bake the salmon for 12 to 15 minutes until cooked through and easily flakes with a fork.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk together olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Drizzle the vinaigrette over the salad mixture and toss gently to coat all ingredients.
08 - Divide the salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • It feels impressive enough to serve guests but honest enough for a solo lunch when you need to feel taken care of.
  • The warm salmon against the cool, crisp salad is that perfect balance that makes you want to eat the whole thing.
  • You'll have it on the table in under 40 minutes, which means weeknight dinners stop feeling like a negotiation.
02 -
  • Overcooked salmon is like a second chance you can't get back—it goes from silky to mealy fast, so use a timer and peek at it rather than guessing based on how long the instructions say it should take.
  • The salad will wilt slightly from the warmth of the salmon, and that's not a mistake; it's actually the moment everything comes together into one cohesive dish instead of fish on top of salad.
03 -
  • Cold salmon is actually a beautiful thing the next day over a fresh batch of greens—some recipes only get better with leftovers, and this is one of them.
  • If you don't have white wine vinegar, lemon juice works perfectly and actually adds an extra brightness that pairs beautifully with the herb crust.
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