Save to Pinterest The smell of lemon zest hitting warm olive oil is what pulled me into this recipe. I was trying to use up a bag of greens before they wilted, and somehow ended up with a plate so colorful I actually stopped to take a photo before eating. The salmon flaked perfectly, the quinoa soaked up the vinaigrette, and I realized I'd been overthinking healthy meals for years. Sometimes the best dishes happen when you just trust fresh ingredients and a little citrus.
I made this for a friend who swore she hated salads, and she scraped her plate clean. She kept asking what made it different, and I think it was the warm salmon on top of cool greens, that contrast in temperature and texture. We sat on the porch with our plates balanced on our knees, and she admitted she'd been stuck in a rut of boring lunches. This one broke the cycle for both of us.
Ingredients
- Salmon fillets: Look for wild-caught if you can, the flavor is brighter and the texture holds up better in the oven without drying out.
- Olive oil: Use it twice, once for the salmon and again in the vinaigrette, so pick one you'd actually want to taste.
- Lemon zest and juice: Zest before you juice, and use a microplane if you have one, it makes all the difference in releasing those oils.
- Quinoa: Rinse it well or it tastes bitter, I learned that the hard way on my first attempt.
- Mixed greens: Arugula adds a peppery bite, spinach keeps it mild, romaine gives crunch, mix them however you like.
- Fresh herbs: Don't skip these, they're not just garnish, they're what make this salad sing.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing.
- Cucumber: I like English cucumber because there are fewer seeds and less water to make things soggy.
- Red onion: Slice it as thin as you can, or soak the slices in cold water for five minutes to mellow the bite.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that balances the honey.
- Honey: Just a touch to round out the acidity, maple syrup works too if that's what you have.
- Garlic: Mince it fine so it blends into the dressing instead of sitting in chunky bits.
Instructions
- Cook the quinoa:
- Rinse it first, then simmer it low and slow with the lid on, no peeking. Let it steam off the heat for five minutes, then fluff it with a fork so it stays light and separated.
- Prepare the salmon:
- Pat the fillets dry before you drizzle them with oil, and don't crowd them on the tray. The lemon zest goes on before baking so it perfumes the fish as it cooks.
- Make the vinaigrette:
- Whisk everything together in a small bowl until it looks smooth and creamy, not separated. Taste it and adjust the lemon or honey if you need to.
- Assemble the salad:
- Toss the greens, herbs, vegetables, and quinoa with half the vinaigrette first so every bite is coated. Use your hands if it's easier, I always do.
- Plate and serve:
- Divide the dressed salad onto plates, set the warm salmon on top, then drizzle the remaining vinaigrette over the fish. Serve it right away while the salmon is still warm and the greens are crisp.
Save to Pinterest This salad became my go-to when I needed to feel like I had my life together. It's the kind of meal that looks impressive on the table but doesn't leave you exhausted in the kitchen. I've served it to guests, packed it for lunches, and eaten it alone on a Tuesday night when I just wanted something bright and good.
How to Make It Your Own
Grilling the salmon instead of baking it adds a smoky char that's incredible with the citrus. You can swap quinoa for farro or brown rice if you want something chewier, just adjust the cooking time. I've added avocado when I had one sitting on the counter, and toasted pine nuts or almonds when I wanted extra richness. The base is flexible enough to handle whatever your kitchen or mood offers.
Serving and Pairing
This salad is filling enough to stand alone, but I've served it with crusty bread when I had a crowd. A chilled Sauvignon Blanc is perfect if you're pouring wine, the acidity matches the lemon and lifts the salmon. For a non-alcoholic option, sparkling water with a squeeze of lime works beautifully. It's bright, light, and never heavy.
Storage and Leftovers
Store the components separately if you're meal prepping, the dressed salad doesn't hold well but the cooked salmon, quinoa, and vinaigrette keep for three days in the fridge. When you're ready to eat, reheat the salmon gently or enjoy it cold, both ways work. The quinoa absorbs more flavor as it sits, so leftovers often taste even better.
- Keep the vinaigrette in a jar and shake it before using.
- Add fresh herbs right before serving for the brightest flavor.
- Cold salmon on this salad is surprisingly delicious, don't feel like you have to reheat it.
Save to Pinterest This is the kind of recipe that reminds you cooking doesn't have to be complicated to be satisfying. Make it once, and I think you'll find yourself coming back to it whenever you need something nourishing, bright, and truly delicious.
Recipe FAQs
- → Can I prepare the salmon ahead of time?
Yes, you can bake the salmon up to 4 hours ahead and serve it chilled or at room temperature. The salad components can also be prepped separately; just assemble and dress immediately before serving for optimal freshness.
- → What's the best way to cook salmon for this dish?
Baking at 200°C for 12-15 minutes ensures moist, flaky salmon. For a smoky flavor, grill over medium heat for 4-5 minutes per side. Avoid overcooking, as salmon dries out quickly.
- → Can I substitute quinoa with another grain?
Absolutely. Farro, brown rice, or even barley work beautifully. Adjust cooking times according to package directions. For strict gluten-free, stick with certified quinoa or rice.
- → How should I store leftover salad?
Keep the dressed salad and salmon separate in airtight containers for up to 2 days. Store the vinaigrette separately. Combine just before eating to maintain crispness and texture.
- → What wine pairs well with this salad?
A chilled Sauvignon Blanc complements the lemon and herbs beautifully. Pinot Grigio or a light Riesling also work well with the fresh, citrusy flavors.
- → How can I add more richness to the dish?
Slice avocado and arrange it alongside the salmon, or toast nuts like almonds, walnuts, or pumpkin seeds for crunch. Both additions enhance texture and nutritional value.