Brighten up your meal with this Lemon Herb Salmon Salad with Quinoa and Fresh Dill Dressing. Packed with heart-healthy salmon, fluffy quinoa, and a medley of fresh vegetables, this dish is topped with a tangy dill dressing that ties all the flavors together. Perfect for a light lunch or a satisfying dinner, it’s as nutritious as it is delicious.
Why You’ll Love This Recipe
This salad is fresh, flavorful, and loaded with wholesome ingredients. It’s a fantastic way to enjoy omega-3-rich salmon while incorporating vibrant vegetables and grains into your diet.
Ingredients You’ll Need:
For the Salad:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons crumbled feta cheese (optional)
For the Fresh Dill Dressing:
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Step-by-Step Instructions:
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Rub the salmon fillets with olive oil, lemon zest, oregano, salt, and pepper. Place them on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Cook the Quinoa: If you haven’t already cooked the quinoa, prepare it according to package instructions. Fluff with a fork and set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, honey, salt, and pepper. Adjust the seasoning to taste.
- Assemble the Salad: In a large bowl or on individual plates, layer the salad greens, cooked quinoa, cherry tomatoes, cucumber, and red onion. Flake the cooked salmon over the top and sprinkle with crumbled feta cheese if using.
- Drizzle and Serve: Drizzle the fresh dill dressing over the salad and serve immediately. Enjoy!
Tips for Success:
- Choose Fresh Salmon: Use fresh, high-quality salmon for the best flavor. Wild-caught salmon is often preferred for its taste and nutritional profile.
- Customize Your Vegetables: Feel free to add other vegetables like bell peppers, avocado, or roasted asparagus.
- Make It Dairy-Free: Skip the feta cheese and use a dairy-free yogurt for the dressing.
- Use Leftover Salmon: This recipe is perfect for repurposing leftover grilled or baked salmon.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare the components (cook the salmon, quinoa, and chop the vegetables) ahead of time. Assemble just before serving and drizzle with the dressing.
What’s a good substitute for quinoa? You can use cooked farro, couscous, or even brown rice instead of quinoa.
Can I grill the salmon instead of baking it? Absolutely! Grilled salmon adds a smoky flavor to the salad. Cook the salmon over medium heat for about 3–4 minutes per side.
What can I use instead of dill in the dressing? If you’re not a fan of dill, try fresh parsley, chives, or basil for a different flavor profile.
How long will leftovers keep? Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid soggy greens.
A Refreshing Salad Conclusion
This Lemon Herb Salmon Salad with Quinoa and Fresh Dill Dressing is a vibrant and nourishing dish that’s easy to make and packed with flavor. It’s perfect for a wholesome meal that’s as satisfying as it is healthy. Give it a try and enjoy the fresh, zesty goodness in every bite!