Herb-Crusted Salmon Salad (Printable Version)

Warm salmon with herbs atop fresh greens and vinaigrette for a light, flavorful meal.

# 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 crumbled feta cheese (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

# Preparation steps:

01 - Set oven to 400°F and 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 baking sheet and spread the herb paste evenly over the tops.
04 - Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
05 - Combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese in a large bowl.
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 the vinaigrette over the salad and toss gently to coat evenly.
08 - Divide salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • The herb crust seals in moisture, so your salmon stays tender and never turns dry no matter how forgetful you are about timing.
  • It comes together in 35 minutes flat, making weeknight dinners feel like actual cooking instead of another rotation through the takeout menu.
  • Warm salmon on cold greens creates this satisfying temperature contrast that makes every bite feel intentional.
02 -
  • Salmon continues cooking for a minute or two after you pull it out of the oven, so remove it when it still looks just slightly undercooked in the very center—this is the difference between tender and rubbery.
  • Don't dress your salad more than a few minutes before serving, or the greens will soften and the vinaigrette will pool at the bottom of the bowl instead of coating everything evenly.
03 -
  • Buy salmon from a fishmonger if you can, not pre-packaged, and ask them to check for bones before you leave; having them remove the pin bones saves you ten minutes of frustration at home.
  • If your salmon fillets are different thicknesses, tuck the thin end underneath to create a more uniform shape so everything cooks at the same rate.
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