Lemon Herb Salmon Salad

My neighbor knocked on the door one Thursday evening holding a basket of lemons from her tree and a bundle of dill she couldn't use. I had salmon thawing and quinoa in the pantry, so I tossed everything together without much of a plan. What came out of that improvised dinner became the salad I now make whenever I need something that feels clean, bright, and satisfying all at once. It's the kind of meal that tastes like effort but comes together faster than ordering takeout.

I made this for a friend recovering from surgery who was tired of heavy casseroles. She sat at my kitchen table and ate two helpings, then asked if I could write it down. Watching her perk up after weeks of bland meals reminded me that food doesn't need to be complicated to feel like care. Sometimes the brightest flavors are the ones that heal fastest.

Ingredients

• Salmon fillets (4, 120 g each, skinless): Look for fillets that are evenly thick so they cook at the same rate, and always pat them dry before seasoning to help the lemon zest stick.
• Olive oil (1 tbsp, plus 3 tbsp for vinaigrette): Use regular olive oil for roasting the salmon and save your best extra virgin for the dressing where you'll actually taste it.
• Salt and black pepper: Season in layers, both the salmon and the quinoa benefit from early salting, not just at the end.
• Lemon (zest and juice of 1 large): Zest before juicing, and if your lemon is cold from the fridge, roll it on the counter first to get more juice out.
• Quinoa (1 cup, 180 g, rinsed): Rinsing removes the bitter coating, don't skip it even if the package says pre-rinsed.
• Water (2 cups, 480 ml): You can swap half for vegetable broth if you want the quinoa to carry more flavor on its own.
• Mixed salad greens (4 cups, 120 g): Arugula adds peppery bite, spinach adds body, romaine adds crunch, use what you have or love most.
• Fresh herbs (1 cup, 25 g, chopped): Parsley, dill, mint, and basil all work beautifully here, I usually use whatever looks lively at the market.
• Cherry tomatoes (1/2 cup, 80 g, halved): If they're out of season, skip them entirely rather than using sad, mealy ones.
• Cucumber (1/2, sliced): English cucumbers have fewer seeds and thinner skins, but any cucumber works if you peel and seed it first.
• Red onion (1/4 small, thinly sliced): Soak the slices in cold water for five minutes if raw onion is too sharp for you, it mellows the bite without losing the crunch.
• Dijon mustard (1 tsp): This is what helps the vinaigrette emulsify and stay creamy instead of separating.
• Honey (1 tsp): Just enough to balance the lemon's acidity, maple syrup works too if you want to keep it vegan adjacent.
• Garlic (1 clove, finely minced): Mince it as finely as you can or use a microplane, big chunks of raw garlic can be harsh in a delicate dressing.

Instructions

Cook the quinoa:

Combine rinsed quinoa, water, and salt in a medium saucepan and bring it to a boil. Reduce the heat to low, cover tightly, and simmer for 15 minutes without peeking, then remove from heat and let it steam covered for another 5 minutes before fluffing with a fork.

Prepare the salmon:

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

Make the vinaigrette:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until it thickens slightly and looks creamy. Taste it and adjust the salt or lemon if needed, this is your chance to make it exactly how you like it.

Assemble the salad:

In a large bowl, combine the mixed greens, chopped herbs, cherry tomatoes, cucumber, red onion, and cooled quinoa. Drizzle half the vinaigrette over everything and toss gently with your hands or tongs so every leaf gets coated without bruising.

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 scatter extra herbs on top if you have them, then serve immediately while the salmon is still warm and the greens are crisp.

Save

One summer evening I packed this salad in jars and brought it to a park picnic. I kept the salmon and vinaigrette separate until we were ready to eat, and everyone was shocked that something so fresh and restaurant-like came out of a tote bag. It became my go-to for potlucks after that, proof that impressive doesn't have to mean stressful.

How to Know When Salmon Is Perfectly Done

The salmon should look opaque on the outside but still have a slightly darker, glossy center when you gently pull it apart with a fork. If you have an instant-read thermometer, aim for 145°F at the thickest part, but I usually just press the top gently and if it flakes without falling apart completely, it's ready. Overcooked salmon turns chalky and dry, so when in doubt, pull it a minute early and let carryover heat finish the job.

Make Ahead and Storage Tips

You can cook the quinoa up to three days ahead and store it in the fridge, and the vinaigrette keeps for a week in a sealed jar. The salmon is best fresh, but leftovers can be flaked into the salad cold the next day and it still tastes great. Keep the greens and vinaigrette separate until you're ready to eat, dressed salad only lasts a few hours before it gets sad and limp.

Simple Swaps and Variations

If you're not a salmon fan, this works beautifully with grilled chicken, seared tuna, or even crispy chickpeas for a plant-based version. Farro or brown rice can replace the quinoa if you're not worried about gluten, and in winter I sometimes swap the tomatoes for roasted beets. The vinaigrette is flexible too, swap the lemon for lime and add a pinch of cumin for a completely different mood.

• Add sliced avocado or toasted almonds for richness and crunch.
• Grill the salmon instead of baking for a smoky char that pairs perfectly with the herbs.
• Toss in some crumbled feta or goat cheese if you want a little creamy tang.

Save

This salad has become my answer to the question of what to make when I want to feel good without overthinking it. It's bright, filling, and forgiving, and it always reminds me that the best meals are the ones you actually want to eat again.

Recipe FAQs

→ Can I cook the salmon on the grill instead of baking?

Yes, grilling is an excellent option. Heat your grill to medium-high, lightly oil the grates, and cook the salmon for 4-5 minutes per side. The skin-off fillets may need a grill mat or basket to prevent sticking.

→ What can I substitute for quinoa?

You can use farro, brown rice, couscous, or even roasted chickpeas. Adjust cooking times according to package directions. If maintaining gluten-free is important, stick with certified gluten-free options.

→ How far in advance can I prepare this?

Prepare the quinoa and vinaigrette up to 24 hours ahead. Cook the salmon and assemble greens just before serving for the best texture and flavor. Keep components separately until ready to plate.

→ What herbs work best in this salad?

Fresh parsley, dill, mint, and basil all work wonderfully. Dill pairs especially well with salmon. Use about 1 cup total of mixed herbs, adjusting based on your taste preference and what's available.

→ How can I make this more filling?

Add diced avocado, toasted almonds, walnuts, or sunflower seeds for richness and texture. A handful of chickpeas or white beans also adds protein and makes it more substantial as a main course.

→ Is this salad suitable for meal prep?

Store cooked salmon, quinoa, and greens separately in airtight containers for up to 3 days. Keep the vinaigrette in a separate jar. Assemble when ready to eat to maintain crisp texture and fresh flavors.