Save My cousin brought this salad to a potluck on a sticky June afternoon, and I watched everyone go back for seconds before I even got my first bite. The salmon was still warm, the quinoa somehow light and filling at once, and the lemon vinaigrette cut through everything with this bright, clean sharpness that made you forget it was hot outside. I asked for the recipe immediately, scribbled it on the back of a napkin, and made it the very next evening. It has never left my rotation since.
The first time I served this to my book club, I worried it might be too light for a crowd that usually devours casseroles and brownies. But halfway through dinner, the room went quiet except for the sound of forks scraping plates, and someone finally said it tasted like eating at a cafe by the sea. I have made it for them four times since, and now they request it by name.
Ingredients
- Salmon fillets (4, 120 g each, skinless): Choose fillets that are evenly thick so they cook at the same rate, and let them sit at room temperature for 10 minutes before baking to avoid a cold center.
- Olive oil (1 tbsp): A drizzle keeps the salmon moist and helps the lemon zest stick, creating a golden edge that adds texture to each bite.
- Lemon zest (from 1 lemon): The zest brings aromatic oils that baking releases into the fish, turning simple seasoning into something fragrant and memorable.
- Quinoa (1 cup, rinsed): Rinsing removes the natural coating that can taste bitter, and fluffing it after cooking keeps it fluffy rather than clumpy.
- Water (2 cups): Use the exact ratio for tender, separate grains that absorb flavor without turning mushy.
- Mixed salad greens (4 cups): A mix of arugula, spinach, and romaine gives you peppery, mild, and crisp textures all at once, so every forkful feels different.
- Fresh herbs (1 cup, chopped): Parsley, dill, mint, and basil each bring their own brightness, and mixing them creates layers of flavor that dried herbs simply cannot match.
- Cherry tomatoes (1/2 cup, halved): Their sweetness balances the lemon, and halving them releases just enough juice to mingle with the vinaigrette.
- Cucumber (1/2, sliced): Adds a cool crunch that contrasts beautifully with the warm salmon and soft quinoa.
- Red onion (1/4 small, thinly sliced): Slicing it paper thin keeps the bite sharp but not overwhelming, adding a hint of heat without dominating the bowl.
- Extra virgin olive oil (3 tbsp): The base of the vinaigrette, it carries the lemon and garlic and coats every leaf without feeling heavy.
- Lemon juice (3 tbsp): Freshly squeezed is essential here, the acidity wakes up the entire dish and makes the salmon taste even richer by contrast.
- Dijon mustard (1 tsp): It emulsifies the vinaigrette and adds a subtle tang that deepens the lemon without announcing itself.
- Honey (1 tsp): Just enough sweetness to round out the acid and mustard, creating a vinaigrette that tastes balanced rather than sharp.
- Garlic (1 clove, minced): Minced finely so it disperses evenly, adding warmth and depth without overpowering the delicate herbs and fish.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a medium saucepan and bring it to a rolling boil, then lower the heat, cover tightly, and let it simmer for 15 minutes until the water is absorbed and tiny spirals appear. Remove from heat, keep the lid on for 5 minutes to steam, then fluff with a fork and let it cool slightly so it does not wilt the greens.
- Prepare the salmon:
- Preheat your oven to 200 degrees C and line a baking tray with parchment, then arrange the salmon fillets with space between them, drizzle with olive oil, and sprinkle evenly with salt, pepper, and lemon zest before baking for 12 to 15 minutes until the flesh flakes easily and the edges turn golden. Do not overbake or the salmon will dry out and lose its silky texture.
- Make the vinaigrette:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until the mixture emulsifies into a smooth, glossy dressing that clings to the back of a spoon. Taste it and adjust with more lemon or honey if needed, trusting your palate over the measuring spoons.
- Assemble the salad:
- In a large bowl, toss together the mixed greens, chopped herbs, halved tomatoes, sliced cucumber, red onion, and cooled quinoa, then drizzle half the vinaigrette over everything and toss gently with your hands or tongs so each ingredient is lightly coated. Do not overdress, you want the greens to shine, not swim.
- Plate and serve:
- Divide the dressed salad among four plates, creating a loose bed for the salmon, then place a warm fillet on top of each portion and drizzle the remaining vinaigrette over the fish. Serve immediately while the salmon is still warm and the greens are crisp, adding extra herbs as a final flourish if you have them.
Save One evening, I made this salad after a long, frustrating day, and the act of zesting the lemon and tearing the herbs with my hands felt oddly soothing. By the time I sat down to eat, the stress had lifted, and I realized this dish was not just nourishing my body but also giving me a quiet moment to reset. It has become my go to meal when I need both comfort and clarity.
Grilling the Salmon
If you have a grill and the weather is kind, skip the oven and cook the salmon over medium high heat for about 4 minutes per side, flipping only once. The charred edges and smoky flavor add a whole new dimension, and the flesh stays moist because the high heat sears it quickly. Just oil the grates well so the fish does not stick and fall apart when you try to flip it.
Adding Richness
Sometimes I slice half an avocado over each plate or scatter toasted pine nuts or almonds across the top, and the creamy or crunchy additions make the salad feel more substantial without weighing it down. The nuts also add a toasty depth that plays beautifully with the lemon and herbs. If you are meal prepping, keep the avocado and nuts separate until serving so they stay fresh and crisp.
Swaps and Pairings
If you are not gluten free, try swapping quinoa for farro or brown rice, both hold up well and add a slightly nutty chew that complements the salmon. I have also made this with grilled chicken or even roasted chickpeas when I wanted to skip the fish entirely. This salad pairs beautifully with a chilled Sauvignon Blanc, the crisp acidity mirrors the lemon and makes every bite taste even brighter.
- Double the vinaigrette and keep extra in the fridge for quick weekday salads.
- Use leftover salmon cold the next day, it is just as delicious and the flavors deepen overnight.
- If red onion is too sharp for you, soak the slices in cold water for 5 minutes to mellow the bite.
Save This salad has fed me through hot summer nights, meal prep Sundays, and impromptu dinners when friends showed up unannounced. It never feels like effort, only like taking care of yourself and the people you love.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can prepare the quinoa, chop vegetables, and make the vinaigrette several hours in advance. Assemble just before serving to keep greens crisp. Cook the salmon fresh for the best texture and flavor.
- → What's the best way to cook salmon for this dish?
Baking is quick and ensures even cooking. Preheat your oven to 200°C and bake for 12-15 minutes until it flakes easily. For added flavor, grill the salmon over medium-high heat for similar cooking time.
- → Can I substitute quinoa with another grain?
Absolutely. Brown rice, farro, or couscous work wonderfully. Adjust cooking times according to package directions. For gluten-free options, stick with quinoa, rice, or certified gluten-free farro.
- → How do I prevent the salad from becoming soggy?
Dress only half the salad mixture before plating, then drizzle remaining vinaigrette directly over the salmon. This keeps greens crisp while ensuring proper flavor throughout.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc complements the bright citrus notes beautifully. The wine's crisp acidity pairs perfectly with the lemon vinaigrette and fresh herbs.
- → How can I make this salad more filling?
Add sliced avocado, toasted nuts like almonds or walnuts, or crispy chickpeas for extra richness and texture. These additions enhance the nutritional profile without overwhelming the fresh flavors.