Herb Crusted Salmon Salad (Printable)

Tender herb-baked salmon atop crisp greens with a tangy vinaigrette for a light, flavorful meal.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, about 5 oz (150 g) each
02 - 2 tbsp olive oil
03 - 2 tsp Dijon mustard
04 - 1 tbsp lemon juice
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Salad

11 - 4 cups mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 English cucumber, sliced
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup toasted walnuts or almonds (optional)
16 - 1/4 cup crumbled feta cheese (optional)

→ Vinaigrette

17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp white wine vinegar or lemon juice
19 - 1 tsp honey or maple syrup
20 - 1 tsp Dijon mustard
21 - Salt and pepper, to taste

# How to make it:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper in a bowl to create a herb paste.
03 - Place salmon fillets on the baking sheet and evenly spread the herb paste over the top of each fillet.
04 - Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber slices, red onion, nuts, and feta cheese if using.
06 - Whisk together olive oil, vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Drizzle vinaigrette over the salad and toss gently to coat evenly.
08 - Divide salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Recipe Expert Tips:

01 -
  • Warm herb-crusted salmon meets cool crisp greens—the temperature contrast keeps every bite interesting.
  • It actually gets better when you plate it warm, because the salmon stays tender and the vinaigrette can kiss the greens without wilting them.
  • Four fillets mean four perfect portions, no guessing, no cutting and worried you'll mess it up.
02 -
  • Don't skip patting the salmon dry before coating it—wet salmon won't let the herbs stick and you'll end up with a sad, slippery situation.
  • The salmon continues cooking after it comes out of the oven, so pull it out when it still looks ever so slightly underdone in the very center; this is the only way to keep it tender and not rubbery.
03 -
  • Make your vinaigrette first so you can tweak the balance of acid and sweetness before it touches the delicate greens.
  • If your salmon has skin on, score it lightly with a knife so it crisps instead of curls—this small gesture makes plating look intentional and professional.
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