Herb-Crusted Salmon Salad (Printable format)

Warm herb-baked salmon atop fresh salad greens dressed with a zesty vinaigrette for a light meal.

# List of ingredients:

→ Salmon

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

→ Salad

11 - 4 cups 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 feta cheese, crumbled (optional)

→ Vinaigrette

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

# How to make it:

01 - Preheat the oven to 400°F. 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 create a herb paste.
03 - Arrange the salmon fillets on the prepared baking sheet and spread the herb paste evenly over the tops.
04 - Bake the fillets for 12 to 15 minutes until just cooked through and easily flakes with a fork.
05 - In a large bowl, mix salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk together extra-virgin 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 and toss gently to coat evenly.
08 - Divide the salad among four plates. Top each portion with a warm herb-crusted salmon fillet and serve immediately.

# Expert Suggestions:

01 -
  • The herb crust seals in moisture while creating a delicate, aromatic coating that tastes nothing like restaurant food—it tastes like home.
  • You can have dinner on the table in thirty-five minutes without feeling rushed or stressed about timing.
  • It works beautifully for lunch leftovers, and somehow tastes even better cold the next day.
02 -
  • Check your salmon for doneness by looking at the center of the thickest fillet—if it's still translucent, it needs another minute or two, but if it flakes apart with zero resistance, you're right on time.
  • Room-temperature olive oil in the vinaigrette is essential; cold oil won't emulsify and will feel heavy and separate on your palate.
03 -
  • Toast your own walnuts or almonds in a dry skillet for two minutes before adding them—this wakes up their flavor and makes them taste like they cost twice as much.
  • If your salmon fillets are very thick, tent them loosely with foil for the first eight minutes of baking to prevent the crust from browning too quickly before the center cooks through.
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