If you’re on the lookout for a dish that’s both fresh and bursting with flavor, this Herb-Crusted Salmon Salad Recipe is an absolute game-changer. Imagine tender, flaky salmon fillets coated in a vibrant herb paste, baked to perfection, and nestled atop a crisp, colorful salad sprinkled with juicy cherry tomatoes, crunchy nuts, and creamy feta. It’s a delightful harmony of textures and tastes, perfect for a light lunch or a dinner that feels indulgent yet healthy. Every bite invites you to savor the bright herbs and fresh vegetables, making this not just a meal, but a celebration of wholesome goodness.
Ingredients You’ll Need
Each ingredient in this Herb-Crusted Salmon Salad Recipe plays an essential role, whether it’s adding depth, freshness, or that satisfying crunch. Together, they keep the dish simple yet layered with complex flavors and textures that delight the palate.
- Salmon fillets (4 skinless, 5 oz each): The star of the dish, offering rich, omega-packed protein with a buttery texture.
- Olive oil (2 tbsp + 3 tbsp): Adds smoothness and helps bind the herb crust, while extra virgin olive oil brightens the salad.
- Dijon mustard (2 tsp + 1 tsp): Adds a gentle tang and depth to the herb paste and vinaigrette.
- Lemon juice (1 tbsp + 1 tbsp optional): Brings vibrant citrus notes to balance the richness of the salmon.
- Fresh parsley (2 tbsp) finely chopped: Adds refreshing herbal brightness to the crust.
- Fresh dill (1 tbsp) finely chopped: Contributes a subtle anise flavor, perfectly complementing the fish.
- Fresh chives (1 tbsp) finely chopped: Brings a mild oniony hint that enhances herbal layers.
- Garlic powder (1 tsp): For a warm, savory undertone in the crust.
- Salt (1/2 tsp + to taste): Essential for seasoning and enhancing every flavor in the dish.
- Black pepper (1/2 tsp + to taste): Adds a subtle kick and rounds out the seasoning.
- Mixed salad greens (4 cups): A colorful base of arugula, spinach, and romaine providing freshness and crunch.
- Cherry tomatoes (1 cup, halved): Bursting with juicy sweetness to contrast the herb-crusted salmon.
- English cucumber (1/2, sliced): Adds cool, crisp texture and balances the tangy components.
- Red onion (1/4, thinly sliced): Offers a touch of sharpness and crunch without overpowering.
- Toasted walnuts or almonds (1/4 cup, optional): Toasting nuts amplifies their nutty crunch, making every bite satisfying.
- Crumbled feta cheese (1/4 cup, optional): Adds creamy saltiness that complements the salmon beautifully.
- White wine vinegar or lemon juice (1 tbsp): The acid in the dressing that wakes up the flavors of the salad ingredients.
- Honey or maple syrup (1 tsp): A slight touch of sweetness that balances the vinaigrette.
How to Make Herb-Crusted Salmon Salad Recipe
Step 1: Preparing the Oven and Herb Paste
First things first, preheat your oven to 400°F and line a baking sheet with parchment paper to keep cleanup easy. Then, mix together olive oil, Dijon mustard, lemon juice, fresh parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl until you get a smooth, vibrant herb paste. This paste is the secret to locking in flavor and creating that irresistible crust on the salmon.
Step 2: Coating the Salmon
Place the skinless salmon fillets on the prepared baking sheet and spread the herb paste evenly over the top of each piece. Make sure every nook and cranny gets a good coating—it’s where all the magic happens!
Step 3: Baking to Perfection
Bake the salmon in the preheated oven for 12 to 15 minutes. You’ll know it’s done when the fish flakes easily with a fork and the herb crust turns a beautiful golden green. The baking ensures the herbs get toasted just right while keeping the salmon tender and juicy.
Step 4: Assembling the Salad
While the salmon cooks, toss your mixed salad greens with cherry tomatoes, cucumber slices, red onion, toasted nuts, and crumbled feta if you’re using it. This colorful, fresh salad base is where crisp meets juicy, providing a vibrant contrast to the savory fish.
Step 5: Whisking the Vinaigrette
In a small bowl, whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. This simple vinaigrette adds a zesty, slightly sweet finish that ties it all together.
Step 6: Combining Salad and Salmon
Drizzle the vinaigrette over your salad mixture and gently toss to coat everything evenly. Then divide the salad onto four plates, topping each with a warm herb-crusted salmon fillet. Serve this delightful Herb-Crusted Salmon Salad Recipe immediately for the best taste and texture experience.
How to Serve Herb-Crusted Salmon Salad Recipe
Garnishes
To elevate your salad, sprinkle some extra fresh herbs like dill or chives on top just before serving. A wedge of lemon on the side invites a fresh squeeze to brighten every bite. If you love a little extra crunch, scatter toasted nuts or pepitas for a delightful texture burst.
Side Dishes
This salmon salad shines on its own, but if you want to round out the meal, consider serving it alongside crusty whole-grain bread or a light quinoa pilaf. A chilled glass of crisp white wine or sparkling water with lemon can make it feel like a special occasion without any fuss.
Creative Ways to Present
For an elegant touch, serve your Herb-Crusted Salmon Salad Recipe on large, shallow bowls to show off all the colors and textures. You could also pile the salad on a large platter for family-style sharing, placing the salmon fillets artfully on top so everyone gets that gorgeous herb crust in every serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the salmon and salad components separately in airtight containers. The salmon keeps best in the fridge for up to two days, while the salad is best enjoyed fresh but can last about a day if tossed with vinaigrette just before serving.
Freezing
While the salmon itself can be frozen before cooking, the salad ingredients don’t freeze well. Prep the herb-crusted salmon in larger batches, freeze in portions, and assemble the salad fresh when you thaw the salmon for quick, delicious meals.
Reheating
To reheat salmon leftovers, gently warm them in a low oven or microwave just until heated through—be careful not to overcook. Reheat separately from the salad to preserve freshness and texture. Serve the salad chilled or at room temperature with fresh vinaigrette for the best experience.
FAQs
Can I use wild-caught salmon for this Herb-Crusted Salmon Salad Recipe?
Absolutely! Wild-caught salmon works beautifully and often has a richer flavor, which pairs wonderfully with the fresh herbs and salad.
What if I don’t have fresh herbs on hand?
You can substitute with dried herbs, but reduce the amount since dried herbs are more concentrated. The salad will still be tasty, though fresh herbs really make this recipe pop.
Is this salad suitable for meal prepping?
The salmon can be cooked ahead and stored, but it’s best to assemble the salad just before eating to keep the greens crisp and fresh.
Can I swap nuts for seeds?
Definitely! Toasted pumpkin or sunflower seeds make excellent alternatives and add a lovely crunch to the salad.
How spicy is the Herb-Crusted Salmon Salad Recipe?
This recipe isn’t spicy; it focuses on bright, herbal, and slightly tangy flavors. You can add a pinch of red pepper flakes if you want to give it a mild kick.
Final Thoughts
Now that you have the scoop on this fantastic Herb-Crusted Salmon Salad Recipe, I encourage you to give it a whirl. It’s a perfect blend of fresh greens, vibrant herbs, and flaky salmon that feels indulgent while staying nourishing. Whether you’re feeding family or impressing friends, this salad is a winner for any occasion. Happy cooking and even happier eating!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Herb-Crusted Salmon Salad is a fresh and flavorful dish featuring tender salmon fillets baked with a fragrant herb paste and served atop a vibrant mixed green salad tossed in a light, tangy vinaigrette. Perfect for a healthy lunch or dinner, this recipe combines the richness of salmon with crisp vegetables, fresh herbs, and optional crunchy nuts and creamy feta for added texture and taste.
Ingredients
For the Herb-Crusted Salmon:
- 4 skinless salmon fillets (5 oz each)
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Salad:
- 4 cups mixed salad greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup toasted walnuts or almonds (optional)
- 1/4 cup crumbled feta cheese (optional)
For the Vinaigrette:
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for the salmon.
- Make Herb Paste: In a small bowl, combine olive oil, Dijon mustard, lemon juice, finely chopped parsley, dill, chives, garlic powder, salt, and black pepper. Mix well until it forms a smooth herb paste.
- Prepare Salmon: Place the salmon fillets on the lined baking sheet and evenly spread the herb paste over each fillet’s surface, ensuring they are fully coated for maximum flavor.
- Bake Salmon: Bake the salmon in the preheated oven for 12 to 15 minutes or until the fish is cooked through and flakes easily with a fork.
- Assemble Salad: In a large bowl, combine mixed salad greens, cherry tomatoes, sliced cucumber, thinly sliced red onion, toasted nuts if using, and crumbled feta cheese if desired.
- Make Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well emulsified.
- Toss Salad: Drizzle the vinaigrette over the salad mixture and gently toss until all ingredients are evenly coated with the dressing.
- Serve: Divide the dressed salad among four plates and top each portion with a warm herb-crusted salmon fillet. Serve immediately for best taste and texture.
Notes
- To save time, you can prepare the herb paste and vinaigrette in advance and store refrigerated.
- For a nut-free version, omit the walnuts or almonds.
- Use gluten-free Dijon mustard for a gluten-free dish.
- Salmon can be substituted with other firm fish fillets, adjusting cooking time accordingly.
- Leftover salmon and salad and vinaigrette can be stored separately in the fridge for up to 2 days.
