Go Back
Print Recipe

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.

For more MPM Dinners in a Flash, LOOK HERE.

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.