Pin this My neighbor handed me a bag of lemons over the fence one Saturday, more than I could possibly use for tea or baking. I had salmon thawing and quinoa in the cupboard, so I started tossing things together without a plan. The kitchen smelled like citrus and dill, and by the time I plated it, I realized I'd accidentally made something I wanted to eat every week. It wasn't fancy, just honest and bright, the kind of meal that makes you feel good without trying too hard.
I brought this to a potluck once, skeptical that a salad with fish would hold up. But I kept the components separate until the last minute, assembled it on site, and watched it disappear faster than the lasagna. Two people asked for the recipe before I'd even finished my own plate. That's when I knew this wasn't just a weeknight dinner, it was the kind of dish that quietly wins people over without fanfare.
Ingredients
- Salmon fillets: Choose fillets that are even in thickness so they cook uniformly, and skinless makes serving easier, though you can leave the skin on and crisp it if you prefer.
- Olive oil: Use a mild one for cooking the salmon and save your best extra virgin for the vinaigrette where its flavor really shines.
- Lemon zest and juice: Zest before you juice, and make sure your lemon is at room temperature to get the most juice out of it.
- Quinoa: Rinse it well under cold water to remove any bitterness from the natural coating, even if the package says pre-rinsed.
- Mixed salad greens: A combination of peppery arugula, tender spinach, and crisp romaine gives you layers of texture and flavor.
- Fresh herbs: Don't skip these, they transform the salad from plain to vibrant, and you can adjust the mix based on what you have or love most.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the vinaigrette as you toss.
- Cucumber: I like to slice it thin on a diagonal for visual interest and easier eating.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits with the dressing.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that balances the honey.
- Honey: Just a touch to round out the acidity, you can swap in maple syrup if that's what you have.
- Garlic: Mince it finely or use a microplane so it distributes evenly without overpowering bites.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a saucepan, bring it to a boil, then lower the heat and cover. Let it simmer quietly for 15 minutes, then remove it from the heat and let it steam covered for another 5 minutes before fluffing it with a fork.
- Prepare the salmon:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment to save cleanup time. Arrange the salmon on the tray, drizzle with olive oil, season with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until it flakes easily and is just cooked through.
- Make the vinaigrette:
- Whisk together the olive oil, lemon juice, Dijon, honey, minced garlic, salt, and pepper in a small bowl until it looks creamy and unified. Taste it and adjust the balance if needed, sometimes an extra squeeze of lemon or pinch of salt makes all the difference.
- Assemble the salad:
- Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl with about half the vinaigrette. Use your hands or tongs to coat everything gently so the greens don't bruise.
- Plate and serve:
- Divide the dressed salad among four plates and top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the fish and add a scattering of extra herbs if you have them, then serve right away while the salmon is still warm.
Pin this One summer evening, I made this for my parents on their back patio as the sun went down. My mom said it tasted like vacation, which made me laugh because it was just dinner. But I think she meant it felt light and free, the kind of meal that doesn't weigh you down or demand anything from you. We lingered at the table longer than usual, and I realized that sometimes the best food is the kind that gets out of the way and lets you enjoy the company.
Make It Your Own
If you want to grill the salmon instead of baking it, brush it lightly with oil and cook it skin side down first if it has skin, about 4 minutes per side depending on thickness. Avocado slices add creaminess, toasted pine nuts or almonds bring crunch, and crumbled feta or goat cheese introduces a tangy richness that pairs beautifully with the lemon. You can also swap the quinoa for farro or brown rice if you're not keeping it gluten free, just adjust the cooking time accordingly.
Storing and Serving Later
This salad is best enjoyed fresh, but you can prep the components separately and store them in the fridge for up to two days. Keep the cooked quinoa, chopped vegetables, and vinaigrette in separate containers, and bake the salmon fresh when you're ready to eat. If you have leftover assembled salad, it will keep for a day, though the greens will soften and the textures won't be as lively. Cold leftover salmon flakes beautifully into the salad for lunch the next day, just bring it to room temperature first for better flavor.
Pairing and Serving Suggestions
This salad feels complete on its own, but a chilled Sauvignon Blanc or a crisp Pinot Grigio complements the citrus and herbs perfectly. If you're serving it for a crowd, set out the components in separate bowls and let everyone build their own plate, it becomes interactive and fun. A crusty baguette or garlic bread on the side is nice for soaking up the extra vinaigrette, though it's hardly necessary.
- Add a handful of roasted chickpeas for extra protein and crunch if you want to stretch the servings.
- Try swapping the salmon for grilled chicken or seared tofu if you're cooking for mixed dietary preferences.
- A sprinkle of toasted sesame seeds or sunflower seeds at the end adds a subtle nutty finish that ties everything together.
Pin this This is the kind of recipe I turn to when I want to feel like I'm taking care of myself without overthinking it. It's bright, satisfying, and forgiving enough that you can make it your own without worrying about perfection.
Recipe Questions
- → Can I prepare this salad in advance?
The quinoa, vinaigrette, and vegetables can be prepared several hours ahead and refrigerated. Cook the salmon just before serving to keep it warm and moist. Assemble the salad shortly before eating to prevent greens from wilting.
- → What are good alternatives to salmon?
Trout, sea bass, or mackerel work beautifully. For a non-fish option, grilled chicken breast or chickpeas maintain the protein content while offering different flavors.
- → How do I know when the salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). It should be opaque throughout with a gentle resistance when pressed.
- → Can I substitute quinoa?
Yes, farro, brown rice, or couscous are excellent substitutes. Adjust cooking times according to package directions. For a lighter version, use fewer grains and more greens.
- → What wine pairs well with this dish?
Chilled Sauvignon Blanc complements the citrus and herbs beautifully. Pinot Grigio, Albariño, or a crisp rosé also work wonderfully with the fresh, zesty flavors.
- → How can I make this more filling?
Add avocado slices, toasted almonds, walnuts, or pumpkin seeds for extra richness and texture. A dollop of Greek yogurt stirred into the dressing adds creaminess.