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Herb-Crusted Salmon Salad

Herb-Crusted Salmon Salad

This Herb-Crusted Salmon Salad is a delightful blend of flavors, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets skinless salmon Opt for fresh fillets for the best flavor and texture.
  • 2 tbsp olive oil Use high-quality extra-virgin olive oil to enhance the dish's richness.
  • 2 tsp Dijon mustard This adds a subtle tang that complements the herbs beautifully.
  • 1 tbsp lemon juice Freshly squeezed juice brightens up the flavor profile.
  • 2 tbsp fresh parsley, finely chopped This herb adds freshness and vibrant color.
  • 1 tbsp fresh dill, finely chopped Dill pairs wonderfully with salmon, giving it a delicious herbal note.
  • 1 tbsp fresh chives, finely chopped Chives introduce a mild onion flavor that enhances the dish.
  • 1 tsp garlic powder A quick and easy way to add depth to the herb crust.
  • 1/2 tsp salt Essential for enhancing flavors.
  • 1/2 tsp black pepper Freshly ground pepper adds a touch of heat to balance the dish.
For the Salad
  • 4 cups mixed salad greens A mix of textures and flavors adds interest to your meal.
  • 1 cup cherry tomatoes, halved Their sweetness brightens up the salad.
  • 1/2 English cucumber sliced The crunchy cucumber adds a refreshing crunch.
  • 1/4 red onion thinly sliced Provides a bit of zing and color to the salad.
  • 1/4 cup toasted walnuts or almonds Optional; toasted nuts add a delightful nutty crunch.
  • 1/4 cup crumbled feta cheese Optional; creamy feta brings a lovely contrast to the salad's freshness.
For the Vinaigrette
  • 3 tbsp extra-virgin olive oil Use the best quality for maximum flavor.
  • 1 tbsp white wine vinegar or lemon juice Either will provide acidity to balance the richness.
  • 1 tsp honey or maple syrup A touch of sweetness rounds out the vinaigrette perfectly.
  • 1 tsp Dijon mustard Ties the vinaigrette together, echoing the flavors from the salmon.
  • Salt and pepper, to taste Adjust to your preference for seasoning.

Equipment

  • Baking Sheet
  • small bowl
  • large bowl

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Mix together olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl.
  3. Spread the herb paste evenly over each salmon fillet placed on the baking sheet.
  4. Bake the salmon for 12 to 15 minutes until it’s cooked through and flakes easily with a fork.
  5. Combine salad greens, cherry tomatoes, cucumber, red onion, and optional nuts and feta cheese in a large bowl.
  6. Whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in another small bowl.
  7. Drizzle the vinaigrette over the salad mixture and toss gently to evenly coat.
  8. Divide the salad among four plates and top each with a warm herb-crusted salmon fillet.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, enjoy the salad fresh and combine with salmon just before serving to maintain texture and flavor.

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