Herb-Crusted Salmon Salad (Print)

Warm herb-baked salmon served on mixed greens with a tangy vinaigrette dressing.

# Components:

→ 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

# Directions:

01 - Set 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 pepper in a small bowl to form a herb paste.
03 - Arrange salmon fillets on the prepared baking sheet. Evenly spread herb paste over each fillet.
04 - Bake fillets for 12 to 15 minutes or until salmon flakes easily with a fork and is fully cooked.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if desired.
06 - Whisk 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 vinaigrette over salad and toss gently to combine.
08 - Divide salad evenly among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • It tastes elegant enough for guests but comes together faster than ordering takeout.
  • The warm herb-crusted salmon paired with cool, crisp greens creates a perfect textural balance that keeps you coming back for more.
  • You can make it pescatarian, gluten-free, or adapt it based on whatever you have on hand without losing the magic.
02 -
  • Don't overcrowd your baking sheet or crowd the salad bowl before serving—everything needs room to breathe and stay fresh.
  • If your vinaigrette separates, it's fine; just give it another whisk right before drizzling, or add an extra tiny pinch of mustard to help it hold together.
  • Fresh herbs make or break this dish—dried herbs taste flat and dusty in comparison, so save this recipe for when you can get the real thing.
03 -
  • Invest in a good quality salmon from a fishmonger you trust—the flavor difference between grocery store and quality sourced fish is night and day.
  • If your herbs are wilted, revive them in ice water for 10 minutes before chopping, and you'll get much more vibrant color and flavor in your paste.
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