Lemon Herb Baked Salmon Salad
Lemon Herb Baked Salmon Salad
Ingredients
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1/2 lemon, juiced and zested
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey, or maple syrup
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Base
- 8 cups mixed greens, such as spring mix or baby spinach
- 1 cucumber, sliced or diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the salmon fillets dry with paper towels. In a small bowl, combine 2 tablespoons of olive oil, lemon juice and zest from 1/2 lemon, chopped fresh dill, chopped fresh parsley, minced garlic, sea salt, and black pepper. Mix well.
⏱️ 5 min
- 3
Place the salmon fillets on the prepared baking sheet. Spoon the herb mixture evenly over each salmon fillet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets.
⏱️ 15 min•🌡️ 400
- 4
While the salmon bakes, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, juice from 1 lemon, Dijon mustard, honey (or maple syrup), chopped fresh dill, chopped fresh parsley, sea salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 5
In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
⏱️ 5 min
- 6
Once the salmon is cooked, remove it from the oven and let it rest for a few minutes. Gently flake the salmon into bite-sized pieces, discarding the skin if desired.
⏱️ 2 min
- 7
Pour the lemon herb vinaigrette over the salad ingredients and toss gently to coat. Divide the dressed salad among four plates. Top each salad with the flaked baked salmon. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Salmon Salad
Ingredients
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1/2 lemon, juiced and zested
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey, or maple syrup
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Base
- 8 cups mixed greens, such as spring mix or baby spinach
- 1 cucumber, sliced or diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the salmon fillets dry with paper towels. In a small bowl, combine 2 tablespoons of olive oil, lemon juice and zest from 1/2 lemon, chopped fresh dill, chopped fresh parsley, minced garlic, sea salt, and black pepper. Mix well.
⏱️ 5 min - 3
Place the salmon fillets on the prepared baking sheet. Spoon the herb mixture evenly over each salmon fillet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets.
⏱️ 15 min•🌡️ 400 - 4
While the salmon bakes, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, juice from 1 lemon, Dijon mustard, honey (or maple syrup), chopped fresh dill, chopped fresh parsley, sea salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 5
In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
⏱️ 5 min - 6
Once the salmon is cooked, remove it from the oven and let it rest for a few minutes. Gently flake the salmon into bite-sized pieces, discarding the skin if desired.
⏱️ 2 min - 7
Pour the lemon herb vinaigrette over the salad ingredients and toss gently to coat. Divide the dressed salad among four plates. Top each salad with the flaked baked salmon. Serve immediately.
⏱️ 3 min