Save The smell of lemon zest hitting warm olive oil is what I remember most from the afternoon I threw this together on a whim. I had salmon thawing, a bag of greens about to wilt, and leftover quinoa from the night before. What started as a clean-out-the-fridge moment turned into the kind of lunch I kept thinking about for days. Sometimes the best recipes happen when you stop overthinking and just layer what feels right.
I made this for a friend who swore she didnt like salmon, and she scraped her plate clean without saying a word. Later she texted asking for the recipe, which is how I knew it worked. The herbs made all the difference, she said. It didnt taste fishy, just fresh. I think its because the lemon zest goes on before baking, it perfumes the salmon instead of just sitting on top. That small move changed how I cook fish entirely.
Ingredients
- Salmon fillets: Choose fillets that are evenly thick so they cook at the same rate, and pat them dry before seasoning to help the lemon zest stick.
- Quinoa: Rinsing it under cold water removes the natural bitter coating, if you skip this step the salad tastes soapy and you will regret it.
- Mixed salad greens: A blend with peppery arugula and tender spinach adds texture and flavor, avoid iceberg because it just tastes like water here.
- Fresh herbs: Use whatever combination smells good to you, dill and mint together create a bright, almost cooling effect that pairs beautifully with warm salmon.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing instead of rolling around whole.
- Cucumber: English cucumbers have fewer seeds and stay crisp longer, but any variety works if you scoop out the watery center.
- Red onion: Slice it as thin as you can manage, thick rings overpower the delicate flavors and make your breath regrettable.
- Extra virgin olive oil: Use a fruity, good quality oil in the vinaigrette because it is one of the main flavors, this is not the time for the cheap stuff.
- Lemon: Zest before juicing and make sure to avoid the bitter white pith underneath the yellow skin.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that rounds out the sharpness of the lemon.
- Honey: Just a touch balances the acidity and keeps the vinaigrette from tasting too harsh or one note.
- Garlic: Mince it finely or use a press, big chunks of raw garlic are unpleasant and will haunt you later.
Instructions
- Cook the quinoa:
- Bring the water to a rolling boil before adding the rinsed quinoa and salt, then lower the heat and cover tightly. After fifteen minutes, turn off the heat but leave the lid on for another five minutes so the grains finish steaming and turn fluffy instead of mushy.
- Prepare the salmon:
- Pat the fillets completely dry with paper towels, then drizzle with olive oil and season evenly with salt, pepper, and lemon zest. Bake until the thickest part flakes easily with a fork but still looks slightly glossy in the center, it will finish cooking on the plate.
- Make the vinaigrette:
- Whisk the lemon juice, mustard, honey, and garlic first until smooth, then slowly drizzle in the olive oil while whisking constantly so it emulsifies into a creamy, cohesive dressing. Taste and adjust the salt or honey if it feels too sharp or too flat.
- Assemble the salad:
- Toss the greens, herbs, vegetables, and cooled quinoa gently with half the vinaigrette, using your hands or tongs to coat everything evenly without bruising the leaves. Divide the dressed salad among plates, creating a small mound in the center so the salmon has a place to rest.
- Plate and serve:
- Place a warm salmon fillet on top of each salad and drizzle the remaining vinaigrette over the fish. Serve immediately while the salmon is still warm and the greens are crisp and cold.
Pin it This salad became my default when I wanted to feel like I had my life together without spending an hour in the kitchen. It looks impressive on the table, it tastes bright and intentional, and it uses one pan and one pot. My sister once called it fancy lunch energy, which I think is the highest compliment a weekday meal can receive.
Choosing Your Salmon
I used to buy whatever salmon was on sale until I realized that pale, farmed fillets tasted muddy no matter how I seasoned them. Wild-caught salmon has a deeper color and a cleaner, almost sweet flavor that makes the whole dish taste more alive. If you can only find farmed, look for fillets that are firm and smell like the ocean, not like fish. Press gently on the flesh, it should bounce back instead of leaving a dent.
Getting the Quinoa Right
Quinoa has a reputation for being boring, but that is only true if you cook it in plain water and do nothing else. I add a pinch of salt to the cooking liquid and sometimes a bay leaf if I remember, which makes a surprising difference. Once it is cooked and fluffed, I spread it on a plate to cool quickly so it does not steam itself into a sticky clump. Warm quinoa mixed with cold greens equals a sad, wilted salad that no amount of dressing can save.
Making It Your Own
This salad is more of a formula than a strict recipe, and it gets better the more you trust your instincts. Swap the salmon for grilled chicken or crispy chickpeas if you want, or use farro instead of quinoa for a chewier texture. I have added avocado, toasted almonds, shaved radishes, and even roasted sweet potato, and it worked every time.
- Try grilling the salmon with the skin on for a crispy, smoky edge that adds another layer of flavor.
- Double the vinaigrette and keep it in a jar for quick lunches throughout the week.
- If you are serving this to guests, plate everything individually instead of tossing it all together so it looks more intentional.
Pin it This is the kind of meal that makes you feel good in every possible way, nourished, energized, and proud that you made something this lovely with your own hands. I hope it becomes one of those recipes you return to again and again.
Frequently Asked Questions
- → Can I grill the salmon instead of baking?
Yes, grilling is an excellent alternative that adds wonderful smoky depth to the salmon. Preheat your grill to medium-high heat, brush fillets lightly with olive oil, and grill for 4-5 minutes per side until cooked through.
- → What can I substitute for quinoa?
Farro and brown rice are great alternatives that provide similar texture and nutrition. Couscous and bulgur also work well if you're not concerned with gluten-free requirements. Adjust cooking times according to package directions.
- → How do I make the citrus vinaigrette ahead of time?
Prepare the vinaigrette up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a vigorous shake or whisk before using, as the ingredients may separate slightly during storage.
- → What are good additions to enhance this salad?
Sliced avocado, toasted nuts like almonds or walnuts, caramelized beets, or roasted chickpeas add wonderful texture and richness. Fresh citrus segments such as grapefruit or orange also complement the lemon flavors beautifully.
- → Is this salad suitable for meal prep?
Yes, you can prepare components separately: cook quinoa and salmon ahead, store greens and vegetables in airtight containers, and keep the vinaigrette separate. Assemble just before serving to maintain freshness and prevent greens from wilting.
- → How do I ensure the salmon stays moist during baking?
Don't overcook the salmon—it's ready when it flakes easily with a fork and the internal temperature reaches 63°C. Using parchment paper helps retain moisture, and adding a thin coating of olive oil prevents drying. Slightly undercook rather than overcook for best results.