Save My neighbor knocked on my door one Thursday evening holding a bag of fresh salmon and asked if I knew what to do with it. I did not have a plan, but I had greens wilting in the crisper and leftover quinoa in a container. We stood in my kitchen piecing together what became this salad, tasting the vinaigrette straight from the whisk and arguing about whether mint belonged with fish. It did.
I made this salad for a small dinner party on a warm April night when I did not want to turn on the oven for long. The salmon baked while we sat outside with wine, and by the time we came in, the house smelled bright and herbal. One guest, who claimed she did not like quinoa, asked for the recipe before dessert. I wrote it on the back of a grocery receipt.
Ingredients
- Salmon fillets: Choose fillets that are evenly thick so they cook at the same rate, and always pat them dry before seasoning to help the lemon zest stick.
- Quinoa: Rinsing it under cold water removes the bitter coating and makes all the difference in flavor.
- Mixed salad greens: A combination of peppery arugula and tender spinach adds texture and keeps every bite interesting.
- Fresh herbs: Do not be shy here, the herbs are not garnish, they are half the personality of this salad.
- Cherry tomatoes: Halving them releases their juice into the vinaigrette and makes everything taste more alive.
- Cucumber: Use the crisp, seedless kind if you can, it stays crunchy longer and does not water down the salad.
- Red onion: Slice it as thin as you can manage, it mellows in the vinaigrette and adds a gentle bite.
- Lemon: Zest it before you juice it, and use the zest on both the salmon and in the vinaigrette if you love citrus like I do.
- Dijon mustard: This is what holds the vinaigrette together and keeps it from separating on the plate.
- Honey: Just a teaspoon balances the lemon without making anything sweet.
- Garlic: Mince it finely or press it, raw garlic in a dressing needs to be tiny to blend in smoothly.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a saucepan and bring it to a boil, then lower the heat and let it simmer covered for 15 minutes. Let it rest off the heat for 5 minutes before fluffing it with a fork so the grains stay light and separate.
- Prepare the salmon:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment, then arrange the salmon fillets and drizzle them with olive oil, salt, pepper, and lemon zest. Bake for 12 to 15 minutes until the salmon flakes easily and the edges just start to turn golden.
- Make the vinaigrette:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until it looks smooth and emulsified. Taste it and adjust the salt or lemon if it needs more brightness.
- Assemble the salad:
- Toss the greens, herbs, tomatoes, cucumber, red onion, and quinoa in a large bowl with half the vinaigrette, using your hands or tongs to coat everything evenly. Do not drown it, you want each ingredient to shine through.
- Plate and serve:
- Divide the salad among four plates and top each with a warm salmon fillet, then drizzle the remaining vinaigrette over the fish. Serve it immediately while the salmon is still warm and the greens are cool and crisp.
Save The first time I plated this salad, I realized it looked like something from a restaurant, which made me oddly proud. My partner took a photo before eating, which he never does. We ate in silence for the first few bites, and then he said it tasted like vacation. I think it was the herbs.
Make It Your Own
I have made this salad with grilled salmon when the weather is nice, and the char adds a smoky edge that plays beautifully with the lemon. Avocado slices make it richer, and toasted almonds or sunflower seeds add crunch if you want more texture. If quinoa is not your thing, farro or brown rice work just as well, though they take a bit longer to cook.
Timing and Storage
You can cook the quinoa and make the vinaigrette a day ahead, which makes dinner almost instant. The salmon is best fresh, but leftovers can be flaked cold over the salad the next day for lunch. Keep the vinaigrette separate if you are storing components, dressed greens never survive the fridge well.
Serving Suggestions
This salad does not need much alongside it, but a piece of crusty bread to soak up the vinaigrette is never a bad idea. I have served it with a chilled Sauvignon Blanc, and the citrus in both echoes in a way that feels intentional. On nights when I want something lighter, sparkling water with a twist of lemon does the job just as well.
- Add a handful of crumbled feta if you want a creamy, salty contrast.
- Swap the herbs based on what you have, cilantro and chives work too.
- If you are meal prepping, pack the salmon separately and reheat it gently before adding it to the salad.
Save This salad has become my answer to the question of what to make when I want something that feels special but does not require much effort. It works for a quiet Tuesday or a table full of people, and it always tastes like I tried harder than I did.
Recipe Help & FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately. Cook quinoa and salmon in advance, store in airtight containers, and assemble just before serving. Keep dressing separate to prevent greens from wilting. Combine everything within 2 hours for best texture.
- → What's the best way to cook salmon for this dish?
Baking at 200°C for 12–15 minutes produces flaky, tender salmon. For added flavor, grill salmon over medium-high heat for 4–5 minutes per side. Pan-searing in olive oil for 3–4 minutes per side also works beautifully. Ensure internal temperature reaches 63°C.
- → Can I substitute quinoa with another grain?
Absolutely. Brown rice, farro, or barley work equally well. Adjust cooking times according to package directions. For strict gluten-free requirements, stick with quinoa or certified gluten-free oats. Wild rice adds a nutty flavor variation.
- → How do I prevent the greens from becoming soggy?
Dress the salad with vinaigrette just before serving, using only half the dressing initially. Keep greens, quinoa, and toppings separate until plating. Store dressing in a separate container for up to 24 hours. Pat greens dry before mixing.
- → What herbs work best in this salad?
Fresh parsley, dill, mint, and basil create a balanced herbaceous profile. Use 1 cup total, mixing 2–3 varieties for complexity. Fresh chives and tarragon add nice variations. Avoid dried herbs; they lack the brightness needed for this bright, citrus-forward dish.
- → Can I make the vinaigrette in advance?
Yes, prepare the vinaigrette up to 24 hours ahead. Whisk ingredients together and store in an airtight jar in the refrigerator. The flavors develop and deepen over time. Shake well before using. If the emulsion separates, simply re-whisk.