Herb-Crusted Salmon Salad

Herb-Crusted Salmon Salad is a delightful dish that marries the rich flavors of perfectly cooked salmon with the freshness of vibrant salad greens. This satisfying and nutritious meal is not only easy to prepare but is also perfect for a weeknight dinner or a light lunch. With its bright flavors and appealing texture, it’s sure to please both your taste buds and your eyes.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 370
• Protein: 30g
• Carbohydrates: 14g
• Fat: 24g
• Fiber: 4g
• Sugar: 3g
• Sodium: 550mg

Why Make This Herb-Crusted Salmon Salad

This Herb-Crusted Salmon Salad is a fantastic choice for anyone looking to enjoy a healthful meal that is as delicious as it is eye-catching. The salmon is baked to perfection with a zesty herb crust that adds a burst of flavor with each bite. Served atop a bed of fresh greens and colorful vegetables, this salad not only looks beautiful but also delivers essential nutrients, making it a great option for health-conscious eaters. It’s a quick meal packed with protein, healthy fats, and vitamins, providing a nourishing balance perfect for any day of the week.

How to Make Herb-Crusted Salmon Salad

Making this herb-crusted salmon salad is a straightforward process that involves preparation, mixing, cooking, and finishing. Follow these simple steps to create your delicious dish.

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

Directions:

• Step 1: Preparation

  Preheat the oven to 400°F and line a baking sheet with parchment paper.

• Step 2: Mixing

  Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl, mixing into a smooth herb paste.

• Step 3: Cooking

  Place salmon fillets on the baking sheet and spread the herb paste evenly over each fillet’s surface. Bake salmon for 12 to 15 minutes until cooked through and flakes easily with a fork.

• Step 4: Finishing

  In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using. Whisk extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over the salad mixture and toss gently to evenly coat. Divide salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

How to Serve Herb-Crusted Salmon Salad

This salad makes for a lovely main dish and can be garnished with additional herbs or lemon wedges for a touch of zest. Pair it with a light white wine or sparkling water with a slice of lemon for a refreshing complement. It’s also great served as part of a brunch spread or picnic lunch, offering a satisfying yet light option for various occasions.

How to Store Herb-Crusted Salmon Salad

If you have leftovers, store the salad and salmon separately to maintain freshness. Place the salmon in an airtight container in the refrigerator where it will keep for up to 2 days. The salad can be stored for a shorter duration (1 day) since the greens can wilt. To serve leftovers, simply reheat the salmon gently in the oven or microwave and toss the salad fresh before serving.

Expert Tips for Perfect Herb-Crusted Salmon Salad

• For extra flavor, add lemon zest to your herb paste.
• If fresh herbs are unavailable, you can use dried herbs, but decrease the quantities since they are more concentrated.
• Create a balanced texture by lightly toasting your nuts before adding them to the salad.
• Consider grilling the salmon for a slightly smoky flavor—just be sure to keep an eye on it to prevent overcooking.

Delicious Variations

Feel free to mix things up with different vegetables based on what’s in season. Avocado slices, bell peppers, or radishes can add a nice crunch and additional flavor. Swap out the salmon for another fish like trout or use chickpeas for a vegetarian version. You can also replace feta with goat cheese or omit it altogether for a dairy-free dish.

Frequently Asked Questions

• Can I use frozen salmon for this recipe?
  Yes, you can use frozen salmon. Just be sure to thaw it completely before preparing to get the best results.

• What if I don’t have fresh herbs?
  Dried herbs work well too! Use about one-third of the amount of dried herbs compared to fresh ones.

• Can I prepare this salad ahead of time?
  While the salmon can be cooked and stored in the refrigerator for a day, it’s best to assemble the salad fresh to keep the greens crisp.

• What can I substitute for Dijon mustard?
  You can use yellow mustard, honey mustard, or even a little bit of mayonnaise for a different flavor profile.

• Is this salad gluten-free?
  Yes, the ingredients used for this recipe are gluten-free, making it a great choice for those with gluten sensitivities.

Conclusion

This Herb-Crusted Salmon Salad is a wonderful blend of flavors and textures that brings together the best of fresh ingredients and heart-healthy salmon. It’s a meal that’s both satisfying and nourishing, perfect for any occasion. Whether you’re a culinary novice or a seasoned home cook, this recipe is easy to follow and yields delicious results. So grab your ingredients and give this delightful salad a try—you won’t be disappointed!

Herb-Crusted Salmon Salad

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• Author: lydia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delightful dish that marries the rich flavors of perfectly cooked salmon with vibrant salad greens, making it perfect for a weeknight dinner or light lunch.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl, mixing into a smooth herb paste.
3. Place salmon fillets on the baking sheet and spread the herb paste evenly over each fillet’s surface. Bake salmon for 12 to 15 minutes until cooked through and flakes easily with a fork.
4. In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using. Whisk extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over the salad mixture and toss gently to evenly coat. Divide salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.

Notes

For extra flavor, add lemon zest to your herb paste. If fresh herbs are unavailable, you can use dried herbs, but decrease the quantities since they are more concentrated.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 3g
• Sodium: 550mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 60mg