Save The kitchen window was cracked open one late spring afternoon when I realized I had salmon thawing and absolutely no plan. I stood there staring at a neglected bag of quinoa in the pantry and a wilting bunch of herbs on the counter. Instead of panicking, I grabbed a lemon from the fruit bowl and decided to let the ingredients speak for themselves. What emerged was this salad, bright and clean, the kind of meal that tastes like a small reset button for your week.
I made this for a friend who claimed she didnt like salads because they never filled her up. She finished her entire plate, then eyed the leftover salmon in the pan. Since then, Ive served it to skeptics and believers alike, and it always wins people over with that balance of richness from the fish and brightness from the citrus.
Ingredients
- Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and pat them dry before seasoning to help the lemon zest stick.
- Quinoa: Rinsing it removes the natural coating that can taste bitter, and using a 2 to 1 water ratio keeps it fluffy instead of mushy.
- Mixed salad greens: I like arugula for a peppery bite, but any tender greens work as long as theyre fresh and dry so the vinaigrette clings.
- Fresh herbs: This is where the salad gets its personality, so use what you love or what needs using up, the more variety the better.
- Cherry tomatoes: Halving them releases their juices into the salad, adding little bursts of sweetness.
- Cucumber: I slice mine thin because thick chunks can overwhelm the delicate greens.
- Red onion: Soak the slices in cold water for five minutes if you want to mellow the sharpness.
- Lemon: Zest it before you juice it, and use a microplane for the finest, most fragrant zest.
- Dijon mustard: This is the secret emulsifier that keeps the vinaigrette from separating into a puddle.
- Honey: Just enough to balance the acidity without making the dressing sweet.
- Garlic: Mince it as finely as you can so it distributes evenly and doesnt overpower.
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa, water, and salt in a saucepan and bring it to a boil, then lower the heat and cover it tightly. After 15 minutes, pull it off the heat and let it steam in its own residual warmth for another five minutes before fluffing it with a fork.
- Prepare the salmon:
- Lay the fillets on a parchment lined tray, drizzle them with olive oil, and season with salt, pepper, and lemon zest, pressing the zest gently into the flesh. Slide the tray into a preheated 200 degree C oven and bake for 12 to 15 minutes until the salmon turns opaque and flakes when nudged with a fork.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until it thickens slightly and looks glossy. Taste it and adjust the lemon or honey if needed.
- Assemble the salad:
- Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl, then drizzle half the vinaigrette over everything and toss gently with your hands or tongs. You want every leaf lightly coated, not drowning.
- Plate and serve:
- Divide the dressed salad among four plates, nestle a warm salmon fillet on top of each, and drizzle the remaining vinaigrette over the fish. Scatter extra herbs on top if you have them and serve right away while the salmon is still warm.
Save One evening I brought this to a potluck and watched someone who usually avoided fish go back for seconds. She said it was the herbs and the way the warm salmon made the whole bowl feel cohesive instead of like separate ingredients piled together. That comment stuck with me because it captured exactly what I love about this salad, it feels intentional, not thrown together.
Getting the Salmon Just Right
The difference between dry salmon and tender salmon is about two minutes, so start checking at the 12 minute mark by gently pressing the thickest part with your finger. If it flakes easily and the center is just turning opaque, pull it out immediately. I learned this after overcooking a batch into something resembling pink cardboard, and now I set a timer and hover near the oven like a worried parent.
Making It Your Own
This salad is forgiving and adaptable in ways that make it easy to rotate into your regular lineup. Swap the quinoa for farro if you want something chewier, or use brown rice if thats what you have on hand. Add avocado for creaminess, toasted almonds for crunch, or a handful of crumbled feta if youre not strictly keeping it dairy free. I once grilled the salmon instead of baking it because it was summer and the oven felt like a punishment, and the char added a smoky depth that made the citrus vinaigrette sing even louder.
Storing and Serving Later
If youre meal prepping, keep the components separate until youre ready to eat. The quinoa and vinaigrette hold well in the fridge for up to three days, and you can bake the salmon fresh or reheat it gently in a low oven. The greens and herbs should stay undressed until serving or theyll turn soggy and lose their snap.
- Store the vinaigrette in a jar and shake it before using.
- Keep the salmon covered in the fridge and bring it to room temperature before reheating.
- Assemble individual portions in containers if youre packing lunch, with the dressing on the side.
Save This salad has become my go to answer when I want something that feels nourishing without being heavy, and when I want to use up the odds and ends in the crisper drawer. Its the kind of meal that makes you feel capable and cared for at the same time.
Recipe Guide
- → Can I grill the salmon instead of baking it?
Yes, grilling is an excellent alternative. Preheat your grill to medium-high heat and cook salmon for 4-5 minutes per side until cooked through. This method adds a smoky char that complements the citrus flavors beautifully.
- → What can I substitute for quinoa?
Farro, brown rice, or couscous work well as substitutes. Cook according to package directions and let cool slightly before adding to the salad. Adjust water ratios if preparing ahead.
- → How far in advance can I prepare this?
Prepare components separately up to 4 hours ahead: cook quinoa, chill greens, bake salmon, and make vinaigrette. Assemble just before serving to keep greens crisp and salmon warm.
- → What wine pairs well with this dish?
Chilled Sauvignon Blanc is an ideal match, as its crisp acidity complements both the salmon and citrus vinaigrette. Pinot Grigio or a light Riesling also work well.
- → How do I make this more filling?
Add sliced avocado, toasted almonds or walnuts, or crispy chickpeas for added texture and nutrition. These toppings enhance richness without overwhelming the fresh, herbaceous flavors.
- → Is this gluten-free?
Yes, when using certified gluten-free quinoa. Always check packaged ingredient labels, particularly Dijon mustard, as some brands may contain trace gluten. All other ingredients are naturally gluten-free.