Save My neighbor Sarah brought this over one evening when I was recovering from surgery and too tired to cook. The combination of warm, fragrant salmon against cold, crisp greens was such a revelation that I begged for the recipe before she even left my driveway.
Last summer I made this for my inlaws on the patio, and the way the sunlight caught those little flecks of fresh herbs made the whole platter look impossibly elegant. My father in law, who usually insists on meat and potatoes, went back for seconds and actually asked if I could teach him how to make the vinaigrette.
Ingredients
- 4 salmon fillets: Fresh is best here, about 150g each feels substantial without being overwhelming
- 2 tbsp olive oil: This helps the herb paste cling to the fish and keeps it moist
- 2 tsp Dijon mustard: The secret that binds everything together with just enough tang
- 1 tbsp lemon juice: Brightens the rich salmon and cuts through the oil
- 2 tbsp fresh parsley: Do not skip fresh here, dried herbs turn bitter in the oven
- 1 tbsp fresh dill: Dill and salmon are soulmates for a reason
- 1 tbsp fresh chives: Adds a mild onion sweetness without being overpowering
- 1 tsp garlic powder: Even distribution without raw garlic burn spots
- 1/2 tsp salt and pepper: Just enough to enhance, not dominate
- 4 cups mixed salad greens: Arugula adds pepper, spinach brings substance, romaine gives crunch
- 1 cup cherry tomatoes: Their burst of juice complements the salmon beautifully
- 1/2 English cucumber: Cool and refreshing against the warm fish
- 1/4 red onion: Thin slices bring sharp contrast and color
- 1/4 cup toasted nuts: The crunch is optional but absolutely worth it
- 60 g feta cheese: Creamy saltiness that ties the whole plate together
- 3 tbsp extra virgin olive oil: Quality matters since this is the backbone of the dressing
- 1 tbsp white wine vinegar: Cleaner and brighter than balsamic for this dish
- 1 tsp honey or maple syrup: Just enough to balance the acid without making it sweet
- 1 tsp Dijon mustard: Emulsifies the dressing into something silky and cohesive
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking sheet with parchment paper for easy cleanup later
- Make the herb paste:
- Mix olive oil, mustard, lemon juice and all those fresh herbs with garlic powder, salt and pepper until it forms a spreadable mixture
- Coat the salmon:
- Place fillets on the baking sheet and spread that herb paste generously over each piece, right to the edges
- Bake until perfect:
- Pop in the oven for 12 to 15 minutes until the fish flakes easily but still looks moist in the center
- Build the salad base:
- Toss the greens, tomatoes, cucumber, onion, nuts and feta in a large bowl while the salmon cooks
- Whisk the vinaigrette:
- Combine olive oil, vinegar, honey and mustard in a small bowl and whisk until thickened slightly
- Dress the greens:
- Drizzle the vinaigrette over the salad and toss gently so everything gets coated without bruising
- Plate and serve:
- Divide salad among four plates and top each with a warm salmon fillet while it is still steaming
Save This has become my default dinner when friends announce they are coming over with zero notice. Something about placing that warm, fragrant fish on the table makes people feel taken care of, and the fact that I am not frantically running around the kitchen is just a bonus I keep to myself.
Making It Ahead
The herb paste can be made up to a day in advance and stored in the refrigerator, which actually helps the flavors meld together nicely. Just bring it to room temperature before spreading so it coats the fish evenly.
Choosing Your Salmon
Wild salmon has a more pronounced flavor and leaner texture, while farmed salmon tends to be richer and fattier. Both work beautifully here, though I have found that farmed Atlantic salmon stays moist a bit longer in the oven if you are worried about overcooking.
Perfecting The Salad Balance
The contrast between warm and cold is what makes this dish sing, so do not let the salmon sit too long before plating. I always dress the salad right before serving to keep everything crisp and vibrant.
- Toast your nuts in a dry pan for 2 minutes until fragrant
- Chill your plates for 10 minutes if it is a hot day
- Serve immediately while the salmon is still warm to the touch
Save Every time I serve this now, I think about Sarah showing up at my door with that foil wrapped plate and how something so simple became the recipe I turn to whenever I want to make someone feel special.
Recipe FAQs
- → What herbs are used for the crust on the salmon?
Fresh parsley, dill, and chives are finely chopped and mixed with olive oil, Dijon mustard, lemon juice, garlic powder, salt, and pepper to create the herb crust.
- → Can the salmon be substituted with another type of fish?
Yes, trout or other firm white fish can be used as an alternative in this preparation.
- → What types of greens are best for the salad base?
A mix of arugula, spinach, and romaine lettuce provides a crisp, fresh foundation that complements the warm salmon.
- → Is the vinaigrette served warm or cold?
The vinaigrette is whisked together and served chilled or at room temperature to dress the fresh greens before topping with warm salmon.
- → Are nuts and cheese required in the salad?
Walnuts or almonds and crumbled feta cheese are optional additions that enhance texture and flavor but can be omitted if preferred.
- → How long does it take to prepare and cook this dish?
Preparation time is about 20 minutes, with 15 minutes for baking the salmon, totaling around 35 minutes.