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Herb-Crusted Salmon Salad

With temperatures rising, main course salads for dinner (like this one) can be refreshing and satisfying. Just prep 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 and voila! A healthy ‘n delicious “beat-the-heat” dinner can be on your table FAST! A beautiful choice for lunches and buffets as well.

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Yield: 4 servings
Author: Linda Shapiro, © Meal Planning Maven

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!”

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

    Make Ahead and Storage Tips: marinade may be prepared up to 3 days ahead. Cover and refrigerate. (Mix before using.) Salmon may be marinated up to 1 day ahead. Cover and refrigerate, turning occasionally. Leftover salmon may be refrigerated, covered, for up to 2 days or frozen for up to 4 months. Salad is best assembled just before serving. Dressing may be made up to 3 days ahead. Cover and refrigerate.
    This salmon is also delicious when served as an entrée. (See Roasted Honey-Dijon Salmon with Fresh Herbs)
    Go herb crazy! Swap the parsley, dill and chives with other favorites such as tarragon, rosemary, thyme and marjoram.
    Other easy prep warm weather salad recipes to try: Grilled Pepper Caprese Salad, Greek Isles Grilled Chicken Salad and Heirloom Tomatoes ‘n Goat Cheese with Balsamic Drizzle