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.
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.