Herb-Crusted Salmon Salad (Printer View)

Tender salmon fillets baked with fresh herbs atop crisp mixed greens and vibrant vinaigrette.

# Components:

→ 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 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 to create a herb paste.
03 - Arrange salmon fillets on the prepared baking sheet and evenly spread the herb paste over each fillet.
04 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and is cooked through.
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 combine.
08 - Divide the salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes, making weeknight dinners feel restaurant-quality without the stress.
  • The warm herb crust on the salmon creates this incredible textural contrast against the cool, crisp greens that just works.
  • You're eating something genuinely nourishing—healthy fats, fresh vegetables, and protein that keeps you satisfied for hours.
02 -
  • Don't go beyond 15 minutes in the oven—salmon overcooks fast, and dried-out fish ruins everything you've built up until that point.
  • Pat your salmon dry before applying the herb paste, or moisture will prevent it from getting that beautiful textured crust.
  • Dress your salad only when you're ready to eat; the greens will wilt and turn mushy if they sit in vinaigrette for even a few minutes.
03 -
  • Toast your own nuts in a dry skillet over medium heat for about 3 minutes, stirring often—store-bought toasted nuts can taste stale, but fresh-toasted ones are revelatory.
  • Use a sharp knife to mince your herbs finely so they distribute evenly in the paste; chunky herbs can burn or char unevenly in the oven.
  • If your oven runs hot, start checking the salmon at 12 minutes rather than waiting the full 15—even a minute or two can be the difference between perfect and overdone.
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