Save The first time I made this salmon salad was on a Tuesday evening when I wanted something lighter than the usual pasta dinner. My husband took one bite and said he would eat this every week. The warm salmon against the cool greens creates this perfect contrast that feels restaurant fancy but comes together in under 40 minutes.
Last summer I served this at a small dinner party when my sister visited from out of town. She claimed she did not even like salad but went back for seconds. The combination of warm flaky fish over crisp vegetables just hits different.
Ingredients
- 4 salmon fillets: Wild caught gives you that beautiful deep color and richer flavor though sustainably raised works perfectly too
- 2 tbsp olive oil: This creates the base for your herb paste and helps those fresh herbs really cling to the fish
- 2 tsp Dijon mustard: Do not skip this it acts as the glue that holds everything together while adding a subtle sharpness
- 1 tbsp lemon juice: Fresh squeezed makes a noticeable difference here and brightens the whole dish
- 2 tbsp fresh parsley: Flat leaf gives you more flavor than curly and that vibrant green color looks gorgeous against the salmon
- 1 tbsp fresh dill: Those feathery fronds are what make this sing if you can only use one herb make it this one
- 1 tbsp fresh chives: They add this mild onion flavor that bridges the gap between fish and salad beautifully
- 1 tsp garlic powder: Evenly distributes garlic flavor without any raw bite or burnt spots
- 120 g mixed salad greens: A mix keeps things interesting with different textures and slight flavor variations
- 1 cup cherry tomatoes: Their sweetness pops against the savory salmon and adds beautiful color
- 1/2 English cucumber: These have thinner skins and fewer seeds so you get crunch without bitterness
- 1/4 red onion: Thin slices give you just enough bite to cut through the rich fish
- 1/4 cup toasted nuts: The toast matters it takes them from optional add on to can not imagine this without it
- 60 g feta cheese: Salty creamy crumbles that make every third bite feel like a treat
Instructions
- Get your oven ready:
- Preheat to 200°C and line your baking sheet with parchment paper because nobody enjoys scrubbing baked on herbs off bakeware later
- Make the herb paste:
- Whisk together the olive oil mustard lemon juice and all those fresh herbs until it becomes a spreadable mixture
- Prep the salmon:
- Place the fillets on your lined sheet and use the back of a spoon to really work that herb paste into every nook and cranny
- Bake to perfection:
- Slide the salmon into the hot oven for 12 to 15 minutes until it flakes easily but still looks moist in the center
- Build your salad base:
- Toss the greens tomatoes cucumber onion nuts and feta in a large bowl while the salmon does its thing in the oven
- Whisk the vinaigrette:
- Combine the olive oil vinegar honey mustard salt and pepper until emulsified and set it aside for just a moment
- Bring it together:
- Drizzle that dressing over the salad toss gently and divide among plates before topping each with a piece of warm salmon
Save This has become my go to when friends announce they are coming over last minute. It looks impressive plated all pretty like that but the actual work is minimal.
Making It Your Own
Sometimes I swap in arugula for half the greens when I want more pepperiness. Other times I add thinly sliced radishes for extra crunch and these gorgeous pink pockets of color. The basic formula stays the same but you can tweak it based on what looks good at the market or what you have lingering in the crisper drawer.
Timing Is Everything
I learned the hard way that you want to plate the salad right before the salmon finishes baking. There is something magical about placing that hot fillet onto already dressed greens where the residual heat slightly wilts the leaves underneath while leaving the rest crisp. It creates this temperature contrast that makes the whole thing feel thoughtful rather than thrown together.
Leftovers Actually Work
Unlike most fish dishes this reheats surprisingly well if you store the salmon and salad separately. The next day I will flake the cold salmon over the remaining greens for an entirely different but equally delicious lunch. The flavors have even more time to hang out together and that herb crust still delivers tons of flavor even after a night in the fridge.
- Pack the dressing in a small separate container if you are taking this to work
- The salmon can be eaten cold straight from the fridge if you do not have access to a microwave
- Consider adding some cooked grains underneath if you want to stretch this into a more substantial meal
Save Hope this becomes as much of a staple in your house as it has in mine. Something about that combination of warm fish cool vegetables and fresh herbs just works.
Common Questions
- → How do I achieve a flavorful herb crust on the salmon?
Mix fresh parsley, dill, chives, garlic powder, lemon juice, Dijon mustard, olive oil, salt, and pepper into a paste. Spread evenly over salmon before baking.
- → Can I substitute the salmon with another fish?
Yes, firm fish like trout or cod work well with the herb crust and similar cooking time.
- → What salad greens are best for this dish?
A mix of arugula, spinach, and romaine adds varied texture and flavor to complement the salmon.
- → How is the vinaigrette prepared?
Whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
- → What toppings can enhance this salad?
Optional additions include toasted walnuts or almonds for crunch and crumbled feta cheese for creaminess.