Pin it The smell of lemon zest on warm salmon is what pulled me back into cooking after a long stretch of takeout boxes. I was standing in my tiny kitchen one Wednesday night, realizing I had ten minutes before I needed to leave again, and somehow this salad came together faster than I expected. The quinoa steamed quietly on the back burner while the salmon crisped at the edges, and by the time I tossed everything with that vinaigrette, I remembered why I loved cooking in the first place. It wasn't fancy, but it tasted like I'd given myself permission to slow down. That's what this dish does—it feels light but fills you up in a way that matters.
I made this for a friend who was recovering from a cold and didn't want anything heavy. She sat at my counter wrapped in a blanket, picking at the herbs and asking what was in the dressing. By the time she finished her plate, she looked more like herself again. We didn't talk much, just ate and listened to the rain outside. Sometimes food doesn't need to be complicated to do exactly what it's supposed to do.
Ingredients
- Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and if you can, buy wild-caught for a cleaner flavor.
- Olive oil (for salmon): Just enough to keep the fish from sticking and to help the lemon zest bloom in the oven.
- Lemon zest: This is where the magic starts—zest before you juice, and don't skip it or the salmon will taste flat.
- Quinoa: Rinse it well under cold water or it can taste bitter, a lesson I learned the hard way my first time making this.
- Water (for quinoa): Use the right ratio (2 to 1) and don't peek under the lid while it cooks or the steam escapes.
- Mixed salad greens: I like a mix of arugula and spinach for a peppery sweetness, but use whatever looks freshest at the store.
- Fresh herbs: A combination of parsley, dill, mint, and basil makes this salad feel alive—don't be shy with them.
- Cherry tomatoes: Halve them so their juices mingle with the vinaigrette and add little bursts of sweetness.
- Cucumber: Adds crunch and a coolness that balances the richness of the salmon beautifully.
- Red onion: Slice it thin and soak in cold water for a few minutes if you want to tame the sharpness.
- Extra virgin olive oil (for vinaigrette): Use a good one here since it's not being cooked—it's the backbone of the dressing.
- Lemon juice: Fresh squeezed is the only way to go, bottled lemon juice tastes like regret.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that ties everything together.
- Honey: Just a touch to balance the acidity without making the dressing sweet.
- Garlic: Mince it fine so it disperses evenly and doesn't overpower the delicate flavors.
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan and bring it to a rolling boil. Lower the heat, cover tightly, and let it simmer for 15 minutes, then turn off the heat and let it sit covered for another 5 minutes before fluffing it with a fork—this resting time makes it fluffy instead of gummy.
- Prepare the salmon:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment to save yourself scrubbing later. Place the salmon fillets on the tray, drizzle with olive oil, season with salt, pepper, and lemon zest, then bake for 12 to 15 minutes until the fish flakes easily with a fork and the edges just begin to turn golden.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until it's smooth and emulsified. Taste it and adjust the salt or lemon if needed—this is your chance to make it exactly how you like it.
- Assemble the salad:
- In a large bowl, toss together the mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooled quinoa. Drizzle half the vinaigrette over everything and toss gently with your hands or tongs so every leaf gets a little love.
- Plate and serve:
- Divide the dressed salad among four plates and top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the salmon and finish with a few extra herb leaves if you have them—serve right away while the salmon is still warm.
Pin it I remember serving this at a small dinner party where half the guests were vegetarian and the other half were convinced salads weren't real food. The salmon eaters cleaned their plates and asked for seconds, and one of the vegetarians admitted she might start eating fish again if it always tasted like this. It was one of those rare moments where everyone at the table was happy, and I didn't have to make three different meals to get there.
How to Store and Reheat
Store the salmon and salad separately if you have leftovers—the greens will get soggy if they sit in the dressing too long. Keep the salmon in an airtight container in the fridge for up to two days, and store the undressed salad components the same way. You can eat the salmon cold on top of fresh greens the next day, or gently reheat it in a low oven for a few minutes, though I usually prefer it chilled. The vinaigrette keeps in a jar in the fridge for up to a week—just shake it up before using since the oil and lemon will separate.
Swaps and Variations
If you want to switch things up, try grilling the salmon instead of baking it for a smokier flavor with crispy char marks. You can swap the quinoa for farro, brown rice, or even couscous if you're not worried about gluten. Add sliced avocado, toasted almonds, or crumbled feta for extra richness and texture. If you're not a fan of red onion, try shallots or thinly sliced fennel for a milder bite. On nights when I'm feeling indulgent, I'll toss in a handful of roasted chickpeas for crunch and a little extra protein.
Serving Suggestions
This salad works beautifully as a standalone lunch or a light dinner, but it also pairs well with crusty bread or a side of roasted sweet potatoes if you want something more filling. I like to serve it with a chilled glass of Sauvignon Blanc or sparkling water with a slice of lemon. If you're feeding a crowd, double the recipe and serve it family style on a big platter—it looks gorgeous and people can help themselves.
- Serve it on a large platter and let everyone build their own bowls for a casual, interactive meal.
- Pair it with a light white wine or a citrusy iced tea to match the bright, fresh flavors.
- Garnish with extra lemon wedges and a handful of fresh herbs right before serving for a pop of color.
Pin it This salad has become my go-to whenever I need something that feels nourishing without being heavy. It's one of those recipes that reminds me that good food doesn't have to be complicated, it just has to be made with a little care.
Recipe FAQs
- → Can I grill the salmon instead of baking?
Absolutely. Preheat your grill to medium-high heat and cook salmon fillets for 4-5 minutes per side until flaked easily. Grilling adds a smoky char that pairs beautifully with the citrus vinaigrette.
- → What can I substitute for quinoa?
Farro, brown rice, or wild rice work wonderfully as alternatives. Cook according to package directions. Couscous is another quick option if you're short on time, though it's not gluten-free.
- → How far in advance can I prepare components?
Cook quinoa and prepare vinaigrette up to 2 days ahead. Chop vegetables and herbs the morning of serving. Bake salmon just before serving to maintain texture and warmth.
- → Can I add avocado or nuts?
Yes, both enhance the dish beautifully. Slice ripe avocado just before serving, or toast nuts like almonds, walnuts, or pumpkin seeds for added crunch and richness.
- → What wine pairs well with this salad?
A chilled Sauvignon Blanc complements the bright lemon and fresh herbs perfectly. Pinot Grigio or a crisp rosé are equally delicious alternatives.
- → Is this dish truly gluten-free?
Yes, if using certified gluten-free quinoa and ensuring all packaged ingredients are labeled gluten-free. Check Dijon mustard and other seasonings carefully, as some brands may contain traces.