Herb-Crusted Salmon Salad (Printable Version)

Warm herb-crusted salmon served over mixed greens with a zesty vinaigrette dressing.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets (5 oz each)
02 - 2 tbsp olive oil
03 - 2 tsp Dijon mustard
04 - 1 tbsp lemon juice
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Salad

11 - 4 cups mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 English cucumber, sliced
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup toasted walnuts or almonds (optional)
16 - 1/4 cup crumbled feta cheese (optional)

→ Vinaigrette

17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp white wine vinegar or lemon juice
19 - 1 tsp honey or maple syrup
20 - 1 tsp Dijon mustard
21 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and pepper until blended.
03 - Arrange salmon fillets on the prepared baking sheet and spread herb paste evenly over the tops.
04 - Bake for 12 to 15 minutes until salmon flakes easily with a fork and is cooked through.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta if using.
06 - Whisk extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Drizzle vinaigrette over salad and toss gently to coat.
08 - Divide salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • The salmon stays tender and flaky because you're baking, not frying—less oil, more flavor.
  • Warm fish on cool greens is genuinely exciting every single time you eat it.
  • Four ingredients become a complete, restaurant-quality meal in under forty minutes.
02 -
  • Don't dress the salad until the very last moment—soggy greens are the enemy of this dish, and two minutes makes the difference.
  • The salmon cooks faster than you think, so set a timer and resist the urge to keep opening the oven door.
  • If your salmon is thicker than five ounces, add a couple minutes to the baking time—visual cues matter more than the clock.
03 -
  • Fresh herbs really do taste different from dried—this is the dish where it actually matters and makes the whole thing feel effortless instead of trying.
  • Room temperature salmon tastes better than cold salmon, so if you're making this ahead, pull it out of the fridge fifteen minutes before serving and rewarm it gently in a low oven.
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