Save My kitchen smelled like summer even though rain drummed against the windows. I had just pulled a tray of roasted salmon from the oven, its edges crisped and golden, steam rising in soft clouds. The lemon zest I'd rubbed into the fillets clung to my fingertips, sharp and clean. I wasn't following a plan that afternoon, just tossing together what felt right: fluffy quinoa still warm from the pot, herbs I'd grabbed by the handful, greens that needed using. What emerged was this salad, bright and satisfying in a way that made me forget I'd been craving something heavier.
I made this for my sister once when she came over tired and hungry after a long shift. She sat at the counter while I plated it, and I watched her face change with the first forkful, salmon flaking into the herbs and quinoa. She asked for the recipe twice before she even finished eating. That's when I knew this wasn't just a good salad, it was one that made people feel cared for without trying too hard.
Ingredients
- Salmon fillets: Look for pieces that are even in thickness so they cook at the same rate, and if the skin is still on, ask your fishmonger to remove it or do it yourself with a sharp knife.
- Olive oil for salmon: Just enough to help the seasoning stick and keep the fish from drying out in the oven.
- Lemon zest: This is where the bright, aromatic flavor lives, far more fragrant than juice alone, so don't skip it.
- Quinoa: Rinse it well under cold water or it can taste slightly bitter, a lesson I learned the unpleasant way.
- Water for quinoa: The right ratio makes it fluffy, not mushy, so measure carefully.
- Mixed salad greens: I like a mix with some peppery arugula and tender spinach, but use what looks freshest.
- Fresh herbs: This is not the place for dried, the bright green flavor of parsley, dill, mint, or basil makes the whole dish come alive.
- Cherry tomatoes: Halve them so their sweetness bursts into every bite.
- Cucumber: Adds a cool crunch that balances the richness of the salmon.
- Red onion: Slice it thin so it's sharp but not overpowering, and if it's too strong, soak the slices in cold water for a few minutes.
- Extra virgin olive oil for vinaigrette: Use something you'd happily dip bread into, it matters here.
- Lemon juice: Freshly squeezed is the only way, bottled juice tastes flat and sad by comparison.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
- Honey: Just a touch to balance the acidity and round out the flavors.
- Garlic clove: Mince it finely so it distributes evenly, no one wants a chunk of raw garlic in their bite.
- Salt and black pepper: Season everything as you go, it builds flavor in layers.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a medium saucepan and bring it to a boil, then lower the heat, cover, and let it simmer gently for 15 minutes. Remove it from the heat, let it sit covered for 5 minutes, then fluff it with a fork and let it cool slightly so it doesn't wilt your greens later.
- Prepare the salmon:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment, then place the salmon fillets on it, drizzle with olive oil, and sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes until the salmon is just cooked through and flakes easily when you press it gently with a fork.
- Make the vinaigrette:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until it's smooth and emulsified. Taste it and adjust the seasoning, it should be bright and balanced, not too sharp or too sweet.
- Assemble the salad:
- In a large bowl, combine the mixed greens, chopped herbs, tomatoes, cucumber, red onion, and the cooked quinoa, then drizzle half the vinaigrette over everything and toss gently with your hands or tongs. You want every leaf lightly coated, not drowning in dressing.
- Plate:
- Divide the dressed salad among four plates, then top each with a warm salmon fillet and drizzle the remaining vinaigrette over the fish. Serve it right away while the salmon is still warm and the greens are crisp.
Save There's something about putting warm protein on cold greens that feels like a small luxury. The heat wilts the edges of the lettuce just slightly, the vinaigrette soaks into the quinoa, and the whole thing tastes like more than the sum of its parts. I've served this to people who claimed they didn't like salad, and they've scraped their plates clean.
How to Pick the Best Salmon
Look for fillets that are firm to the touch, with a bright, moist surface and no fishy smell. Wild-caught salmon has a deeper flavor and firmer texture, but farmed salmon works beautifully too and is often more affordable. If you're buying frozen, that's fine, just thaw it in the fridge overnight and pat it very dry before seasoning. I've learned that fresher fish needs less fussing, so when I find good salmon, I keep the seasoning simple and let it shine.
Making It Your Own
This salad is forgiving and adaptable in the best way. Swap the quinoa for farro or brown rice if that's what you have, or skip the grains entirely and add roasted chickpeas for crunch. I've thrown in avocado slices, toasted almonds, even crumbled feta when I wanted something richer. If you're grilling instead of baking, the salmon picks up a smoky char that's incredible with the lemon vinaigrette. Trust your instincts and use what feels good to you.
Storage and Serving Tips
This salad is best eaten fresh, but you can prep components ahead to make assembly quick. Cook the quinoa and store it in the fridge for up to three days, and keep the vinaigrette in a jar for up to a week. The salmon can be baked earlier in the day and served at room temperature, though I prefer it warm. If you have leftovers, store the salad and salmon separately so the greens don't get soggy, and dress everything just before eating.
- Double the vinaigrette recipe and use it on roasted vegetables or grain bowls all week.
- If you're meal prepping, pack the salad components in separate containers and assemble just before serving.
- Serve with crusty bread or a light soup if you want to stretch it for more people.
Save This is the kind of recipe that makes you feel good while you're making it and even better after you've eaten it. I hope it becomes one of those dishes you turn to when you want something nourishing, bright, and just a little bit special.
Common Questions
- → Can I prepare this salad ahead of time?
Yes, you can prepare the quinoa, vegetables, and vinaigrette up to 24 hours in advance. Cook the salmon and assemble just before serving to keep the greens crisp and salmon warm.
- → What's the best way to cook salmon for this dish?
Baking at 200°C for 12-15 minutes keeps the salmon moist and tender. For deeper flavor, you can grill it over medium heat for 4-5 minutes per side, or pan-sear in a hot skillet with olive oil.
- → How do I make the vinaigrette more tangy?
Increase the lemon juice to 4 tablespoons and reduce the honey to 1/2 teaspoon. You can also add a splash of white wine vinegar for extra acidity and complexity.
- → Can I substitute quinoa with something else?
Absolutely. Brown rice, farro, wild rice, or couscous work well as alternatives. If you need a gluten-free option, stick with certified gluten-free quinoa or brown rice.
- → How do I store leftovers?
Keep the salad components separately in airtight containers for up to 3 days. Store the vinaigrette separately and toss together just before eating to maintain texture and freshness.
- → What herbs work best in this salad?
Fresh parsley, dill, mint, and basil are ideal. Dill pairs exceptionally well with salmon, while mint adds brightness. Use what you have on hand—any combination of fresh herbs will complement the citrus flavors.