Herb-Crusted Salmon Salad (Printer View)

Warm herb-crusted salmon atop fresh salad greens with a lively vinaigrette dressing.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets (5 oz 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

# Method Steps:

01 - Preheat 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 small bowl, mixing into a smooth herb paste.
03 - Place salmon fillets on the baking sheet and spread the herb paste evenly over each fillet’s surface.
04 - Bake salmon for 12 to 15 minutes until cooked through and flakes easily with a fork.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk extra-virgin 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 mixture and toss gently to evenly coat.
08 - Divide salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • Warm salmon against cold, crispy greens feels indulgent but actually keeps you energized all afternoon.
  • The whole thing comes together faster than ordering takeout, which means weeknight dinners stop feeling like a chore.
  • It's the kind of meal that looks impressive enough for guests but honest enough that you'll want to make it just for yourself.
02 -
  • Don't skip the parchment paper, not just for convenience but because it ensures even heat underneath so no part of the salmon overcooks while another stays cold.
  • The herb paste must be thick enough to coat but loose enough to spread, if it's too dry the herbs won't adhere and you'll lose half of what makes this dish special.
  • Dress the salad at the very last moment, cold vinaigrette hitting warm salmon is the whole point of this dish, so don't rush that step.
03 -
  • Pat the salmon dry before applying the herb paste so the moisture doesn't repel the coating and everything adheres evenly.
  • Make extra vinaigrette because warm salmon somehow makes you want to drizzle more than you think you will, and you'll thank yourself for not running short.
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