Herb-Crusted Salmon Salad (Print out)

Tender herb-baked salmon fillets atop mixed greens with zesty vinaigrette for a light, flavorful meal.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, approximately 5 oz each
02 - 2 tablespoons olive oil
03 - 2 teaspoons Dijon mustard
04 - 1 tablespoon lemon juice
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon 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 tablespoons extra-virgin olive oil
18 - 1 tablespoon white wine vinegar or lemon juice
19 - 1 teaspoon honey or maple syrup
20 - 1 teaspoon Dijon mustard
21 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and pepper in a small bowl to form a herb paste.
03 - Arrange salmon fillets on the prepared baking sheet and evenly spread the herb paste over the tops.
04 - Bake fillets for 12 to 15 minutes until just cooked through and easily flaked with a fork.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk together olive oil, white wine 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.
08 - Divide salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • Warm, herb-crusted salmon paired with crisp greens means you get comfort and lightness in the same bite.
  • Ready in under 40 minutes, so it works just as well for a weeknight dinner as it does for impressing guests.
  • The vinaigrette is tangy enough to cut through the richness of the fish without needing heavy cream or butter.
02 -
  • Pat your salmon completely dry before adding the herb crust, or you'll end up steaming the crust rather than getting that slight caramelized edge.
  • Don't dress the salad until the last minute—wet greens turn into sad greens, and that's a shame when you've done everything else right.
  • The salmon continues to cook for a minute or two after you pull it out, so when you check it and it looks like it needs another three minutes, actually pull it out after two and let carryover heat finish the job.
03 -
  • Make your herb paste up to two hours ahead of time and let it sit in the fridge; the flavors deepen and it's easier to spread on cold fish.
  • If you're cooking for more than four people, don't crowd the baking sheet—the salmon steams instead of crisping, so work in batches or use two pans.
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