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
Scale
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.
