If you’re looking for a dish that’s as vibrant in flavor as it is beautiful to behold, the Lemon Herb Salmon Salad with Fresh Vegetables Recipe is exactly what you need in your culinary repertoire. This salad brings together tender, perfectly cooked salmon fillets kissed with a zesty lemon and herb dressing, paired with crisp baby romaine, juicy heirloom tomatoes, cool cucumber, and buttery avocado. It’s a bright, nourishing, and colorful meal that bursts with fresh tastes and textures, making it a satisfying option whether you want a light lunch or a dazzling dinner centerpiece.
Ingredients You’ll Need
These simple ingredients work together beautifully to create a salad that’s fresh, tangy, and balanced. Each element adds its own unique texture and flavor, transforming this dish into a delightful, sensory experience.
- 4 – 4-ounce skinless salmon fillets: The star protein, rich and flaky, bringing wonderful heart-healthy omega-3 fats.
- 6 cups of baby romaine lettuce: Crisp and refreshing, this leafy green provides a perfect base with a hint of bitterness.
- 1 English cucumber (diced): Adds a cool crunch and subtle sweetness to every bite.
- 1 pint halved grape or cherry tomatoes: I recommend baby heirloom grape tomatoes for their burst of juicy, tangy flavor and vibrant color.
- ½ red onion (diced): Brings a mild sharpness that balances the rich salmon and creamy avocado.
- 1 avocado (sliced or diced): Offers a creamy texture that complements the freshness of the vegetables and fish.
- 8 tablespoons of olive oil (plus extra for cooking): A luscious, fruity base for the dressing while keeping the salmon moist.
- 6 tablespoons of fresh lemon juice: The zesty brightness that truly lifts the entire salad.
- 2 tablespoons of red wine vinegar: Adds subtle acidity and depth to the dressing.
- 2 tablespoons of fresh dill (minced): This herb introduces a fragrant, slightly sweet flavor that’s perfect for seafood.
- 2 teaspoons dried oregano: A warm, earthy note that enhances the herb dressing beautifully.
- 1 teaspoon salt: Essential for seasoning and bringing out the flavors.
- Fresh cracked black pepper to taste: Adds the perfect gentle kick to balance the salad.
How to Make Lemon Herb Salmon Salad with Fresh Vegetables Recipe
Step 1: Prep the salmon
Begin by removing the salmon fillets from their packaging and patting them dry thoroughly with paper towels. This step is crucial as it helps to achieve a nice sear later on. Let the fillets sit at room temperature for about 15 minutes so they cook evenly.
Step 2: Make the dressing
In a mason jar or a measuring cup, combine the olive oil, fresh lemon juice, red wine vinegar, minced dill, dried oregano, salt, and a few generous twists of freshly cracked black pepper. Secure the lid and shake it vigorously or whisk until all the ingredients are beautifully emulsified into a bright, flavorful dressing.
Step 3: Marinate the salmon
Pour about half a cup of the dressing into a shallow dish. Gently coat each salmon fillet on both sides with this mixture, then set them aside to marinate briefly and soak up those lively lemon and herb flavors.
Step 4: Cook the salmon perfectly
Heat a heavy skillet over medium heat. To test if the pan is hot enough, drop a tiny bit of water in; it should sizzle and dance around. Add a splash of olive oil, then carefully place two fillets in the pan without crowding them. Cook undisturbed for 4 minutes so a golden crust can form, then flip the fillets for another 4 minutes or until the internal temperature reaches 120 degrees Fahrenheit for a tender, moist finish. Repeat with remaining fillets.
Step 5: Assemble the salad
In a large bowl or wide serving tray, combine the baby romaine lettuce, diced English cucumber, halved tomatoes, and diced red onion. Flake the cooked salmon into bite-sized pieces and gently add it to the mix. Pour the remaining dressing over everything and toss lightly to coat all the ingredients with that zesty, herby goodness.
How to Serve Lemon Herb Salmon Salad with Fresh Vegetables Recipe
Garnishes
To elevate your Lemon Herb Salmon Salad with Fresh Vegetables Recipe, consider garnishing with freshly chopped dill or a sprinkle of toasted pine nuts for added crunch. A few lemon wedges on the side can brighten the plate and allow diners to add an extra splash of citrus if they desire.
Side Dishes
This salad shines as a stand-alone meal, but if you want to round out your plate, light sides like crusty whole-grain bread, garlic roasted potatoes, or a simple quinoa pilaf pair wonderfully. Keeping the sides subtle ensures the fresh flavors of the salad remain front and center.
Creative Ways to Present
For an inviting presentation, serve your Lemon Herb Salmon Salad with Fresh Vegetables Recipe in individual mason jars or on rustic wooden boards. You can also arrange the salad components artfully on wide plates, layering the vibrant veggies beneath tender salmon chunks and drizzling extra dressing on top to give it the wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Lemon Herb Salmon Salad with Fresh Vegetables Recipe, store it in an airtight container in the refrigerator. The salad is best enjoyed within 1 to 2 days to maintain the freshness of the vegetables and the delicate texture of the salmon.
Freezing
Since this dish includes fresh vegetables and cooked salmon, freezing is not recommended as it will affect the texture and taste adversely. It’s best to prepare fresh for optimal flavor and quality.
Reheating
To gently reheat leftover salmon, use a low-temperature oven or skillet to avoid drying out the fillets. Keep the salad greens and dressing separate if possible, and toss everything fresh just before serving to keep those crisp textures intact.
FAQs
Can I use frozen salmon for the Lemon Herb Salmon Salad with Fresh Vegetables Recipe?
Absolutely. Just make sure to thaw the salmon completely in the refrigerator overnight and pat dry before cooking to achieve the best texture and flavor.
Is this salad suitable for meal prep?
Yes, but it’s best to store the salad components separately and assemble just before eating to keep the greens crisp and the salmon fresh.
What can I substitute for fresh dill if I don’t have any on hand?
Dried dill works in a pinch, but fresh dill really makes a difference. Alternatively, you can try fresh parsley or chives to keep the herbaceous note bright.
How spicy is this salad?
This Lemon Herb Salmon Salad with Fresh Vegetables Recipe has a mild, refreshing flavor with no heat, making it perfect for all palates. You can add a pinch of red pepper flakes if you like a little kick.
Can I grill the salmon instead of pan-searing?
Yes! Grilling adds a wonderful smoky flavor that pairs beautifully with the lemon herb dressing. Just be careful not to overcook it.
Final Thoughts
I can’t recommend the Lemon Herb Salmon Salad with Fresh Vegetables Recipe enough for a fresh, flavorful, and colorful meal that’s surprisingly quick to prepare. Whether you’re looking to brighten up your weeknight dinner or impress guests with something healthy and delicious, this salad hits all the right notes. Give it a try soon, and I promise it’ll become one of your favorites to turn to again and again!
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Lemon Herb Salmon Salad with Fresh Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
This vibrant Salmon Salad combines perfectly seared salmon fillets with crisp baby romaine, fresh cucumber, cherry tomatoes, red onion, and creamy avocado, all tossed in a zesty homemade lemon-dill vinaigrette. A refreshing, healthy meal ready in just 25 minutes, ideal for lunch or a light dinner.
Ingredients
Salmon and Dressing
- 4 – 4-ounce skinless salmon fillets
- 8 Tablespoons olive oil (plus extra for cooking)
- 6 Tablespoons fresh lemon juice
- 2 Tablespoons red wine vinegar
- 2 Tablespoons fresh dill, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Fresh cracked black pepper, to taste
Salad
- 6 cups baby romaine lettuce
- 1 English cucumber, diced
- 1 pint halved grape or cherry tomatoes (preferably baby heirloom grape tomatoes)
- ½ red onion, diced
- 1 avocado, sliced or diced
Instructions
- Prepare Salmon: Remove the salmon fillets from their packaging and pat dry with paper towels. Let them sit at room temperature for about 15 minutes to ensure even cooking.
- Make Dressing: In a mason jar or measuring cup, combine the olive oil, fresh lemon juice, red wine vinegar, minced dill, dried oregano, salt, and freshly cracked black pepper. Close the lid tightly and shake vigorously until well combined. Alternatively, whisk the ingredients together thoroughly.
- Coat Salmon with Dressing: Pour ½ cup of the dressing into a shallow dish. Coat each salmon fillet evenly on both sides with the dressing and set aside to marinate briefly.
- Heat Skillet: Warm a steel skillet over medium heat. After a few minutes, flick a drop of water onto the surface; if it sizzles and dances, the pan is ready for cooking.
- Cook Salmon: Add 1 tablespoon of olive oil to the skillet. Place two salmon fillets in the pan without crowding them; cook in batches if necessary. Set a timer for 4 minutes and avoid moving the fillets to develop a nice sear.
- Flip and Finish Cooking: After 4 minutes, gently flip each fillet to the other side. Cook for another 4 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare doneness.
- Rest Salmon: Remove cooked fillets to a plate and keep warm while you prepare the salad.
- Assemble Salad: In a large bowl or tray, combine baby romaine lettuce, diced cucumber, halved tomatoes, diced red onion, and cooked salmon pieces.
- Toss with Dressing: Drizzle the remaining dressing over the salad ingredients and toss gently to coat everything evenly. Add sliced or diced avocado last to prevent browning.
- Serve: Plate the salad immediately for the freshest flavor and texture.
Notes
- Allowing the salmon to rest at room temperature before cooking helps it cook evenly.
- Use a thermometer to ensure salmon is perfectly cooked to your liking, with 120°F being medium-rare.
- You can prepare the dressing in advance and store it refrigerated for up to 3 days.
- For a dairy-free and gluten-free meal, this salad fits perfectly.
- Add toasted nuts or seeds for extra crunch if desired.
- If preferred, swap out baby romaine lettuce for mixed greens or arugula for variation.
