Pin this The smell of lemon zest hitting warm salmon is what pulls me back to this recipe every time. I was standing at the counter one Tuesday evening, exhausted and uninspired, when I realized I had a few fillets thawing and a bag of greens about to wilt. What started as a salvage mission turned into something I now crave deliberately. There is something about the way citrus cuts through richness, how fresh herbs wake up every bite, that makes this salad feel less like a meal you should eat and more like one you want to.
I made this for my sister the first time she visited after moving across the country. She arrived jet lagged and hungry, and I wanted something that felt nourishing without being fussy. We sat on the back porch with our bowls, and she said it tasted like sunshine, which made me laugh but also felt exactly right. Since then, this salad has become my go to whenever someone I care about needs feeding. It is the kind of food that says I thought about you without requiring hours in the kitchen.
Ingredients
- Salmon fillets (4, 120 g each, skinless): Choose fillets that are evenly thick so they cook at the same rate, and look for bright, firm flesh without any fishy smell.
- Olive oil (1 tbsp for salmon, 3 tbsp for vinaigrette): A good quality olive oil makes a noticeable difference in the vinaigrette, where its flavor shines through uncooked.
- Salt and black pepper: Season in layers, a little on the salmon, a pinch in the quinoa, a touch in the dressing, so the seasoning builds depth instead of hitting all at once.
- Lemon (zest and juice): Use the zest on the salmon before baking to perfume the fish, then juice it for the vinaigrette to tie everything together with brightness.
- Quinoa (1 cup, 180 g, rinsed): Rinsing removes the natural bitter coating and keeps the quinoa from tasting soapy, a step I learned not to skip the hard way.
- Water (2 cups, 480 ml): Use the absorption method so the quinoa stays fluffy and separate, not mushy.
- Mixed salad greens (4 cups, 120 g): A mix of arugula, spinach, and romaine gives you peppery, tender, and crisp all in one bowl.
- Fresh herbs (1 cup, 25 g, chopped): Parsley, dill, mint, and basil each bring something different, so mix them freely based on what you have and what sounds good.
- Cherry tomatoes (1/2 cup, 80 g, halved): Their sweetness balances the lemon, and halving them releases just enough juice to mingle with the vinaigrette.
- Cucumber (1/2, sliced): Adds a cool, hydrating crunch that contrasts beautifully with the warm salmon.
- Red onion (1/4 small, thinly sliced): Slice it as thin as you can so it adds sharpness without overwhelming, or soak the slices in cold water for five minutes to mellow them.
- Dijon mustard (1 tsp): This is what emulsifies the vinaigrette and gives it body, so do not skip it even if you think you do not like mustard.
- Honey (1 tsp): Just enough sweetness to round out the acidity and keep the dressing from tasting too sharp.
- Garlic (1 clove, finely minced): Mince it very fine so it distributes evenly and does not bite too hard in any one spot.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a medium saucepan and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork and let it cool slightly so it does not wilt the greens.
- Prepare the salmon:
- Preheat your oven to 200 degrees C (400 degrees F) and line a baking tray with parchment. Place the salmon fillets on the tray, drizzle with olive oil, sprinkle with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the salmon is just cooked through and flakes easily with a fork.
- Make the vinaigrette:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until the mixture emulsifies and looks creamy. Taste it and adjust the salt or lemon if needed, remembering it will mellow once tossed with the salad.
- Assemble the salad:
- In a large bowl, combine the mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa. Drizzle with half the vinaigrette and toss gently with your hands or tongs so everything gets lightly coated without bruising the greens.
- Plate and serve:
- Divide the dressed salad among four plates and top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and garnish with extra herbs if you have them, then serve immediately while the salmon is still warm and the greens are crisp.
Pin this I remember the night my neighbor brought over a bottle of wine and I threw this together with what I had on hand. We ended up sitting at the kitchen table for hours, talking and laughing, and she kept saying she could not believe something so simple tasted so good. That is when I realized this salad is not just about the food, it is about the ease it creates, the space it opens up for conversation and connection. It became my favorite kind of recipe, the kind that takes care of itself so you can take care of the people around you.
How to Choose Your Salmon
I used to grab whatever salmon was on sale until I noticed how much the quality varied. Now I look for fillets that are firm to the touch, with a bright color and no strong odor, which tells me they are fresh. If you can find wild caught, it often has a cleaner flavor and firmer texture, though good farmed salmon works beautifully too. Ask the fishmonger to remove the skin if it is still on, or learn to do it yourself with a sharp knife and a little confidence. Fresh salmon should smell like the ocean, not fishy, and that difference is everything when you are eating it as the star of a dish like this.
Make Ahead and Storage Tips
This salad is at its best when the salmon is warm and the greens are crisp, but you can absolutely prep components ahead to save time. Cook the quinoa and make the vinaigrette up to two days in advance, storing both in the fridge in airtight containers. Wash and dry your greens, chop your vegetables, and keep everything separate until you are ready to assemble. I often bake the salmon in the morning and serve it cold or at room temperature for lunch, which is less traditional but just as delicious. If you have leftovers, store the salad and salmon separately so the greens do not get soggy, and they will keep for a day in the fridge.
Ways to Make It Your Own
Once you have made this a few times, you will start to see all the places you can improvise. Swap the quinoa for farro, brown rice, or even couscous depending on what you have or what texture you are craving. Add creamy avocado, toasted nuts, or crumbled feta for richness and contrast. If you want to grill the salmon instead of baking it, the char adds a smoky depth that pairs beautifully with the citrus. Sometimes I toss in roasted chickpeas for extra protein, or shaved fennel for an unexpected crunch.
- Try swapping half the lemon juice for lime or orange juice for a different citrus angle.
- Add a handful of dried cranberries or pomegranate seeds for a touch of sweetness.
- If you are not a fan of raw onion, roast thin slices with the salmon for a sweeter, milder flavor.
Pin this This salad has become my answer to so many occasions, from hurried weeknights to leisurely weekend lunches, and it never feels boring or predictable. I hope it becomes one of those recipes you turn to without thinking, the kind that makes you feel capable and cared for all at once.
Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can prepare the quinoa, vinaigrette, and vegetables in advance. Keep components separate and assemble just before serving to maintain crispness. Add the warm salmon fillet at the end for best texture.
- → What's the best way to cook salmon for this dish?
Baking at 200°C for 12-15 minutes keeps salmon moist and flaky. Alternatively, grill over medium-high heat for similar results. Avoid overcooking to prevent dryness. The salmon should flake easily with a fork when done.
- → Can I substitute quinoa with another grain?
Absolutely. Brown rice or farro work beautifully as substitutes. If you need to maintain gluten-free, ensure your chosen grain is certified gluten-free. Cooking times may vary slightly, so follow package directions.
- → How do I make the vinaigrette more emulsified?
Whisk the olive oil gradually into the lemon juice mixture rather than all at once. Adding Dijon mustard and honey helps create stability. A fork or immersion blender can also help achieve better emulsification.
- → What herbs pair best with this dish?
Parsley, dill, mint, and basil all complement the lemon and salmon beautifully. Fresh dill is especially classic with salmon. Mix and match based on preference, using about 25g total of chopped herbs for balance.
- → Can I add protein toppings to make it heartier?
Yes. Toasted nuts like almonds or walnuts add crunch, while avocado provides creaminess. Both enhance the dish without overwhelming the fresh flavors. Add just before serving to prevent sogginess.