Herb-Crusted Salmon Salad

This herb-crusted salmon salad brings a vibrant mix of flavors and textures to your table. Fresh herbs combine with tender salmon, creating a delightful balance that’s both satisfying and nourishing. Whether for a light lunch or a wholesome dinner, this salad is sure to impress with its colorful ingredients and zingy vinaigrette.

Perfectly baked salmon with a flavorful herb crust sits atop crisp mixed greens, juicy cherry tomatoes, cool cucumbers, and a touch of tangy feta cheese. The simple yet elegant dressing enhances every bite, making this dish a refreshing way to enjoy healthy seafood and fresh vegetables together.

Ingredients

• 4 skinless salmon fillets (5 oz each): Fresh, boneless fillets ideal for baking with a flavorful herb crust.
• 2 tbsp olive oil: Used in the herb paste to keep the salmon moist and impart richness.
• 2 tsp Dijon mustard: Adds tang and helps bind the herb crust to the salmon.
• 1 tbsp lemon juice: Brings bright citrus notes that balance the dish’s flavors.
• 2 tbsp fresh parsley, finely chopped: Provides fresh, earthy herbaceousness to the crust.
• 1 tbsp fresh dill, finely chopped: Adds a subtle, slightly sweet flavor that pairs well with seafood.
• 1 tbsp fresh chives, finely chopped: Offers a mild oniony bite enhancing overall flavor depth.
• 1 tsp garlic powder: Infuses a warm, aromatic undertone without overpowering the herbs.
• 1/2 tsp salt: Enhances all flavors in the herb crust and salad.
• 1/2 tsp black pepper: Adds gentle heat and complexity to the seasoning.
• 4 cups mixed salad greens: A blend of arugula, spinach, and romaine for varied texture and nutrition.
• 1 cup cherry tomatoes, halved: Sweet bursts of flavor and vibrant color.
• 1/2 English cucumber, sliced: Crisp and refreshing, balancing the salad’s richness.
• 1/4 red onion, thinly sliced: Sharpness that contrasts nicely with sweet and herbaceous elements.
• 1/4 cup toasted walnuts or almonds (optional): Adds crunch and a nutty dimension to the salad.
• 1/4 cup crumbled feta cheese (optional): Creamy and tangy, complementing the salad and salmon.
• 3 tbsp extra-virgin olive oil: Forms the base of the vinaigrette dressing.
• 1 tbsp white wine vinegar or lemon juice: Provides acidity to the dressing for bright, balanced flavor.
• 1 tsp honey or maple syrup: A touch of sweetness to mellow the vinaigrette.
• 1 tsp Dijon mustard: Adds depth and emulsifies the dressing for smooth texture.
• Salt and pepper, to taste: Season the vinaigrette perfectly to enhance all components.

Instructions

Preheat Oven and Prepare Baking Sheet

Set your oven to 400°F (205°C) and line a baking sheet with parchment paper. This ensures the salmon cooks evenly and prevents sticking, making cleanup easier.

Make Herb Paste

In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper until smooth. This herb paste deeply flavors the salmon and helps keep it moist while baking.

Coat Salmon with Herb Paste

Place the salmon fillets skin-side down on the prepared sheet. Evenly spread the herb paste over the tops of each fillet to create a flavorful crust that will bake into the fish.

Bake the Salmon

Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Baking gently preserves moisture and develops the fresh herb aroma.

Prepare the Salad Base

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, toasted nuts, and crumbled feta cheese if using. The variety adds texture, color, and layers of flavor to your salad.

Whisk 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 until emulsified. This light dressing perfectly balances the salad’s ingredients with acidity and a hint of sweetness.

Toss Salad with Vinaigrette

Drizzle the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly. This step ensures every bite is flavorful and fresh.

Serve with Warm Herb-Crusted Salmon

Divide the tossed salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately to enjoy a combination of textures and temperatures.

Storage Tips

Store leftover salmon and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven to preserve moisture and crispness of the herb crust. Avoid dressing leftover salad until ready to serve to maintain freshness.

Serving Suggestions

This salad pairs beautifully with a chilled glass of crisp white wine such as Sauvignon Blanc or Pinot Grigio. For added heartiness, serve alongside warm crusty gluten-free bread or a light quinoa pilaf.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but make sure to thaw them completely and pat dry before applying the herb crust to ensure even cooking and flavor absorption.

Is this salad suitable for meal prep?

Partially. You can prepare the salad ingredients and herb paste ahead, but bake the salmon fresh to maintain texture and flavor.

Can I substitute other herbs in the crust?

Absolutely! Tarragon, basil, or cilantro can be used to customize the flavor profile to your liking.

What if I don’t like nuts in my salad?

Simply omit the nuts or replace with seeds like pumpkin or sunflower seeds for a similar crunch without allergens.

Can I make the vinaigrette vegan?

Yes, use maple syrup instead of honey and ensure the mustard does not contain animal products.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily with a fork but still be moist inside. Internal temperature should reach 145°F (63°C).

Herb-Crusted Salmon Salad

This herb-crusted salmon salad combines tender baked salmon with fresh greens, cherry tomatoes, and a zesty vinaigrette for a healthy, flavorful gluten-free meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 people

Calories 450 kcal

Equipment

• 1 oven preheated to 400°F
• 1 baking sheet lined with parchment paper
• 2 small bowls
• 1 large bowl

Ingredients

  

• 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
• 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
• 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 the oven to 400°F and line a baking sheet with parchment paper.
• In a small bowl, combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper to form a smooth herb paste.
• Place salmon fillets on the prepared baking sheet and spread the herb paste evenly over each fillet.
• Bake the salmon for 12 to 15 minutes until cooked through and flaky.
• In a large bowl, toss salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese, if using.
• Whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl to create the vinaigrette.
• Drizzle the vinaigrette over the salad and toss gently to coat.
• Divide the salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

Notes

• Adjust herb paste ingredients to personal taste.
• Optional ingredients can be omitted or substituted.
• Use fresh salmon for best flavor.