Herb-Crusted Salmon Salad (Print Version)

Warm salmon with fresh herbs served on a bed of crisp greens and cherry tomatoes dressed in zesty vinaigrette.

# Components:

→ Salmon

01 - 4 skinless salmon fillets, approximately 5 ounces 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

# Directions:

01 - Preheat the 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 black pepper in a small bowl to create a herb paste.
03 - Place the salmon fillets on the prepared baking sheet and evenly spread the herb paste over the tops.
04 - Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily when tested with a fork.
05 - In a large bowl, mix salad greens, cherry tomatoes, cucumber, red onion, toasted 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 the vinaigrette over the salad ingredients and toss gently to combine evenly.
08 - Divide the dressed salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • The herb crust seals in moisture so the salmon stays impossibly tender while the outside gets just enough char to feel intentional.
  • It's done in the time it takes to make a salad, which means weeknight dinners feel less like a project and more like something you'd genuinely want to eat.
  • Everything comes together warm and cool at once, which is oddly satisfying and feels fancier than the effort involved.
02 -
  • Don't skip the parchment paper—it's not a luxury, it's insurance against your beautiful salmon turning into a stuck mess.
  • Chop your fresh herbs finely and add them last to the herb paste so they stay vibrant instead of bruising from too much handling.
  • Warm salmon on cold greens is intentional, so don't wait around—if your salmon cools down completely, the whole thing feels less special.
03 -
  • Room temperature salmon cooks more evenly, so pull it from the fridge while your oven preheats and let it sit for ten minutes—this small pause prevents the outside from overcooking while the inside catches up.
  • The herbs brown slightly at the edges during baking, which is exactly what you want because it deepens their flavor without burning, so don't be afraid of a little color.
Return