With temperatures rising, main course salads for dinner (like this one) can be refreshing and satisfying. Start by prepping the salmon with my quickie fresh herb-infused marinade, bake and chill.
*For an additional timesaver, you can even make my creamy Herbed Buttermilk Dressing ahead.
At dinnertime, simply pop the fillets onto a platter layered with your favorite salad greens and veggies. Ladle the dressing over the salmon and salad (or serve it on the side) and voila!
A healthy ‘n delicious “beat-the-heat” dinner can be on your table FAST! A beautiful choice for spring and summer luncheons, potlucks and picnics as well.
For more MPM Dinners in a Flash, LOOK HERE.
Herb-Crusted Salmon Salad
Yield: about 4 servings
Click HERE for the complete recipe, but in the nutshell, here is what you do:
Instruction
Make Herbed Buttermilk Dressing (or use your favorite creamy dressing)
Cover and refrigerate. (may be made up to 3 days ahead)
Marinate salmon
In a blender or food processor, blend all ingredients.
Lightly coat a 9 x 13-inch baking dish with olive oil spray. Place salmon pieces in dish. Pour marinade over salmon, turning to coat evenly with marinade.
Cover; refrigerate salmon for 2 hours, turning occasionally, spooning herb mixture over salmon.
Bake salmon
Preheat oven to 375 degrees F. Bake salmon uncovered for 20 minutes or until almost cooked through. Broil for 1 to 2 minutes or just until salmon flakes with a fork and a golden “crust” starts to form. Watch carefully- do not overcook. Allow to cool for 5 minutes. *to serve cold, chill salmon covered for about 2 hours. If desired, remove skin before serving*
Assemble salad
Arrange greens, veggies and lemon slices on a decorative platter. Place salmon filets on top of salad. Ladle with Herbed Buttermilk Dressing (or dressing of choice)
Or arrange salmon on a separate platter, along with the salad and dressing.
Herb-Crusted Salmon Salad
For more MPM Dinners in a Flash, LOOK HERE.
Yield: 4 servings
Ingredients
Marinade
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1 tablespoon honey
- 2 tablespoons lemon juice 1-2 lemons depending on how juicy they are
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons snipped fresh chives
- 1 1/2 pounds salmon fillet cut into 4 pieces
- Olive oil spray I love the “Misto!”
- Herbed Buttermilk Dressing or dressing of choice
Salad
- About 6 cups salad greens of choice such as butter, red and green leaf, romaine, baby greens etc.
- About 1/2 pint grape or cherry tomatoes
- About 8 miniature bell peppers or 1 large bell pepper, cut into strips or rings
- 1 large cucumber sliced (English cucumbers have less seeds)
- Additional fresh vegetables as desired
- Lemon slices
Instructions
Marinate salmon
- In a blender or food processor, blend all ingredients.
- Lightly coat a 9 x 13-inch baking dish with olive oil spray. Place salmon pieces in dish. Pour marinade over salmon, turning to coat evenly with marinade. Cover; refrigerate salmon for 2 hours, turning occasionally.
Bake salmon
- Preheat oven to 375 degrees F. Bake salmon uncovered for 20 minutes or until almost cooked through.
- Broil for 1 to 2 minutes or just until salmon flakes with a fork and a golden “crust” starts to form. (Watch carefully- do not overcook.) Allow to cool for 5 minutes. (To serve cold, chill salmon covered for about 2 hours. If desired, remove skin before serving.
Assemble salad
- Arrange greens, veggies and lemon slices on a decorative platter. Place salmon fillets on top of salad.
- Serve with Herbed Buttermilk Dressing (or dressing of choice)
Notes
Notes:
This salmon is also delicious when served as an entrée. (See Roasted Honey-Dijon Salmon with Fresh Herbs.)
Other easy prep warm weather salad recipes to try:
Coming to the Blog: Beef Kefta Kabobs… a summer BBQ favorite!
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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