Save My neighbor brought over a salmon fillet one Sunday afternoon, insisting I try a new recipe she'd been perfecting. I had leftover quinoa in the fridge and a bunch of herbs wilting on the counter. What started as improvisation turned into one of those meals where everyone goes quiet for a moment, then asks for seconds. The lemon zest made all the difference.
I started making this salad during a particularly hectic spring when I needed something colorful and nourishing that didnt require much thought. My kids would pick out the red onion and my husband would sneak extra vinaigrette, but everyone cleaned their plates. It became our go-to when we wanted to feel like we were eating well without the fuss.
Ingredients
- Salmon fillets: Choose fillets with even thickness so they cook uniformly, and pat them dry before seasoning to help the lemon zest stick better.
- Quinoa: Rinsing removes the natural coating that can taste bitter, and using a 2:1 water ratio ensures fluffy grains that dont turn mushy.
- Mixed salad greens: A blend with arugula adds a peppery bite that balances the richness of the salmon, and sturdy greens like romaine hold up under the vinaigrette.
- Fresh herbs: Dont skip these, they transform the salad from ordinary to memorable, and mixing parsley with dill or mint adds layers of brightness.
- Cherry tomatoes: Halving them releases their juices into the salad, creating little pockets of sweetness that contrast with the tangy dressing.
- Lemon juice and zest: The zest carries essential oils that amplify citrus flavor without adding acidity, and fresh lemon juice is noticeably brighter than bottled.
- Dijon mustard: It emulsifies the vinaigrette and adds a subtle sharpness that ties the garlic and honey together.
- Honey: Just a teaspoon rounds out the acidity and keeps the dressing from being too sharp, plus it helps the vinaigrette cling to the greens.
Instructions
- Cook the quinoa:
- Bring the rinsed quinoa, water, and salt to a rolling boil, then lower the heat and cover tightly so steam does the work. Let it rest off the heat for five minutes so the grains finish absorbing moisture and separate beautifully when you fluff them.
- Prepare the salmon:
- Arrange the fillets on parchment with a little space between them, drizzle with olive oil, and sprinkle the lemon zest right before baking so it releases its oils into the fish. Check at 12 minutes, the salmon should be opaque and flake with gentle pressure from a fork.
- Make the vinaigrette:
- Whisk the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper in a small bowl until it thickens slightly and no longer separates. Taste and adjust the balance, adding a pinch more honey if its too tart or a squeeze of lemon if it feels flat.
- Assemble the salad:
- Toss the greens, herbs, tomatoes, cucumber, red onion, and cooled quinoa in a large bowl, drizzling half the vinaigrette as you go. Use your hands or tongs to gently lift and turn the salad so everything gets coated without bruising the greens.
- Plate and serve:
- Divide the dressed salad among four plates, nestle a warm salmon fillet on top of each portion, and drizzle the remaining vinaigrette over the fish. Finish with a few extra herb leaves if you have them, and serve right away while the salmon is still warm.
Save One evening I served this to friends who claimed they didnt like quinoa, and they asked for the recipe before dessert arrived. It wasnt about the grain, it was how the herbs and citrus made everything taste alive and intentional. That night I realized a good salad isnt about following rules, its about balance and knowing when to let fresh ingredients speak for themselves.
How to Choose Your Salmon
Look for fillets that smell like the ocean, not fishy, and have firm flesh that springs back when pressed lightly. I prefer skinless fillets for salads because they flake more cleanly, but if you buy skin on just peel it off after baking. Wild salmon has a deeper flavor and firmer texture, while farmed salmon is milder and fattier, both work beautifully here.
Making It Your Own
Swap quinoa for farro if you want a chewier grain, or use brown rice if thats what you have on hand. Add sliced avocado for creaminess, or toss in toasted pine nuts or almonds for crunch. Once I stirred in leftover roasted beets and it turned the whole bowl magenta, which my daughter loved.
Storage and Leftovers
Store the components separately if you can, the salmon and quinoa keep well in the fridge for up to three days, and the vinaigrette lasts a week in a sealed jar. Toss the salad fresh each time you eat, because dressed greens dont hold up overnight.
- Rewarm salmon gently in a low oven or enjoy it cold, both ways work.
- Shake the vinaigrette before using, the oil and lemon will separate as it sits.
- Add the herbs right before serving so they stay bright and fragrant.
Save This salad has become my answer to warm weather dinners and last minute guests, because it looks impressive without demanding much from you. I hope it finds a place in your rotation the way it has in mine.
Recipe FAQ
- → Can I grill the salmon instead of baking?
Yes, grilling adds wonderful smoky flavor. Preheat your grill to medium-high, oil the grates, and cook salmon for 4-5 minutes per side until it flakes easily. This intensifies the herbaceous profile.
- → What can I substitute for quinoa?
Farro or brown rice work beautifully as alternatives. Both provide similar texture and nutritional benefit. Use the same cooking method and water ratio. Farro may require a few extra minutes of simmering.
- → How do I ensure the salmon stays moist?
Don't overcook it. Bake at 200°C until the flesh just flakes easily with a fork, typically 12-15 minutes. Salmon continues cooking slightly after removal, so pull it from the oven when just cooked through.
- → Can I make this ahead?
Prepare quinoa and vinaigrette earlier in the day. Keep greens and herbs separate until serving. Top with warm or room-temperature salmon just before plating to prevent wilting and maintain texture contrast.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc complements the citrus and fresh herbs beautifully. Alternatively, try Pinot Grigio or a crisp Albariño for similar bright, mineral notes that enhance the salmon's delicate flavor.
- → How do I make the vinaigrette emulsified?
Whisk the olive oil into the lemon juice mixture gradually while whisking constantly. The mustard and honey help stabilize the emulsion. If it breaks, start fresh with a clean bowl and slowly whisk in the broken mixture.