Description
A fresh and flavorful Herb-Crusted Salmon Salad featuring tender baked salmon fillets coated in a vibrant herb paste, served atop a bed of mixed greens, cherry tomatoes, cucumber, and red onion, complemented by a tangy homemade vinaigrette. Perfect for a healthy, quick, and satisfying meal.
Ingredients
Scale
Salmon and Herb Crust
- 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
Salad
- 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)
Vinaigrette
- 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: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Herb Paste: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, finely chopped parsley, dill, chives, garlic powder, salt, and black pepper until you achieve a smooth, flavorful herb paste.
- Coat the Salmon: Lay the salmon fillets on the prepared baking sheet and spread the herb paste evenly over the top surface of each fillet to ensure full coverage and maximum flavor.
- Bake the Salmon: Place the salmon in the preheated oven and bake for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork, indicating it is perfectly tender.
- Assemble the Salad: In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, toasted nuts (if using), and crumbled feta cheese (if using) to create a fresh and colorful base.
- Make 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 well combined and emulsified for a balanced, tangy dressing.
- Toss the Salad: Drizzle the vinaigrette over the salad mixture, gently tossing to coat all ingredients evenly without bruising the greens, ensuring every bite is flavorful.
- Serve: Divide the salad evenly among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately for the best taste and texture.
Notes
- For a nut-free option, omit the toasted walnuts or almonds.
- Use fresh herbs for the herb paste to maximize flavor, but dried herbs can be substituted in a pinch.
- To keep the feta cheese optional, you can substitute with goat cheese or omit entirely for a dairy-free version.
- If you prefer a spicy kick, add a pinch of red pepper flakes to the herb paste or vinaigrette.
- Salmon can be marinated in the herb paste for 15 minutes before baking for enhanced flavor if time permits.