Herb-Crusted Salmon Salad
Delicate salmon fillets baked with a savory herb crust, served atop a fresh mixed greens salad with a zesty lemon dressing. Perfectly balanced for a light and elegant meal.
Equipment
- 1 oven preheated to 400°F
- 1 baking tray lined
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 salmon fillets
- 2 tablespoons olive oil divided
- ½ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill or thyme
- Salt and black pepper to taste
- 4 cups mixed greens
- ½ cup cherry tomatoes halved
- ½ cucumber sliced
- ¼ red onion thinly sliced
- Optional: avocado slices
- 3 tablespoons olive oil for dressing
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Brush salmon fillets with 2 tablespoons of olive oil and season with salt and pepper.
- In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, parsley, dill or thyme, salt, and pepper.
- Press the herb mixture firmly onto the top of each salmon fillet.
- Place the prepared salmon on a lined baking tray and bake for 12 to 14 minutes until flaky and the crust is golden.
- Optional: broil the salmon for 1 to 2 minutes to deepen color.
- In a bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado slices if using.
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
- Toss the salad lightly with the lemon dressing.
- Plate the dressed salad and top each serving with a herb-crusted salmon fillet.
- Serve immediately with extra lemon wedges if desired.
Notes
- Add toasted almonds for extra crunch.
- Swap dressing for lemon yogurt sauce for creaminess.
- Pan-sear salmon 3–4 minutes per side as alternative cooking method.
- Basil and chives are great additional herbs.
- For meal prep, keep salmon and salad separate until serving.