Baked Salmon Lunch Salad (Printable Version)
Tender salmon atop mixed greens with cucumber, tomatoes, avocado, and a zesty lemon-dill dressing.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon paprika
06 - 1 lemon, sliced
→ Salad
07 - 4 cups mixed salad greens (arugula, spinach, lettuce)
08 - 1 cucumber, sliced
09 - 7 oz cherry tomatoes, halved
10 - 1 avocado, sliced
11 - ¼ red onion, thinly sliced
12 - 2 tablespoons capers (optional)
→ Lemon-Dill Dressing
13 - 3 tablespoons extra virgin olive oil
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
17 - ½ teaspoon honey
18 - Salt and black pepper, to taste
# Directions:
01 - Heat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange salmon fillets on the prepared tray. Drizzle with olive oil, sprinkle salt, pepper, and paprika, then place lemon slices atop each fillet.
03 - Bake in the preheated oven for 12 to 15 minutes until cooked through and flakes easily. Remove and let cool slightly.
04 - In a small bowl, whisk olive oil, lemon juice, Dijon mustard, dill, honey, salt, and pepper until fully emulsified.
05 - On individual plates or a large platter, arrange salad greens, cucumber, cherry tomatoes, avocado, red onion, and capers.
06 - Gently flake warm salmon into large pieces and distribute evenly over the salad.
07 - Drizzle the lemon-dill dressing over the assembled salad just before serving.
# Expert Tips:
01 -
- The salmon stays buttery and tender inside while the lemon-dill dressing cuts through richly with brightness that makes you want another forkful.
- Everything comes together in 30 minutes flat, which means you can have a restaurant-quality lunch before your afternoon gets chaotic.
- It's naturally gluten-free and so visually stunning that it feels like you're showing off without actually trying.
02 -
- Don't walk away from the salmon once it goes in the oven—set a timer and check at 12 minutes because ovens vary wildly and dry salmon is a genuine tragedy.
- The dressing is better when you whisk it by hand; something about the motion helps the oil and lemon actually become friends instead of just sitting next to each other.
03 -
- Buy salmon the day you plan to use it and keep it on the coldest shelf of your fridge, because the difference between fresh and slightly aging salmon is immediately noticeable in your mouth.
- If you're making this for guests, prep all the vegetables the morning of and store them separately, then assemble just before serving so everything stays crisp and your plating looks intentional.