Save This vibrant bowl brings together perfectly seasoned baked salmon and garden-fresh vegetables for a satisfying midday meal. The fish emerges from the oven with tender, flaky texture thanks to garlic, paprika, and lemon seasoning. Mixed greens, cherry tomatoes, cool cucumber, and creamy avocado create a refreshing foundation.
House-made lemon-dill vinaigrette ties everything together with bright acidity and fresh herb notes. Each serving delivers substantial protein alongside wholesome fats and vitamins. Ready in just 30 minutes with simple preparation steps.
Last Tuesday, I found myself staring at a salmon fillet I'd completely forgotten to prep for dinner. Instead of pan-frying it like always, I cranked up the oven and threw together whatever vegetables were languishing in my crisper drawer. That impromptu lunch became my weekly rotation staple ever since.
My sister was visiting when I first made this, and she literally stopped mid-sentence to ask what smelled so incredible. We ended up eating it standing at the counter, barely waiting for the salmon to cool enough to flake. Sometimes the best meals happen when you're not even trying to impress anyone.
Ingredients
- Salmon fillets: Fresh is best, but frozen works perfectly if thawed overnight
- Olive oil: Use the good stuff here since it's barely cooked
- Garlic powder and smoked paprika: This combo creates this subtle warmth that pairs beautifully with the fish
- Lemon: Both sliced for baking and fresh squeezed for the vinaigrette
- Mixed greens: I love the peppery bite of arugula mixed with baby spinach
- Cherry tomatoes: They burst in your mouth and add this lovely sweetness
- Cucumber and red onion: Provide that satisfying crunch
- Avocado: Creaminess that ties everything together
- Capers: Little bursts of salty brightness that cut through the rich salmon
- Dijon mustard: The secret to emulsifying your vinaigrette perfectly
- Fresh dill: Fresh makes all the difference here but dried works in a pinch
Instructions
- Prep your oven and salmon:
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, and smoked paprika.
- Add the lemon and bake:
- Top each fillet with lemon slices and bake for 12-15 minutes until opaque and flaky. Let rest a few minutes before handling.
- Build your salad base:
- While salmon bakes, arrange greens, tomatoes, cucumber, red onion, avocado, and capers on two plates. Think about color distribution as you go.
- Whisk together the vinaigrette:
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, fresh dill, and honey. Whisk vigorously until it thickens and emulsifies.
- Assemble and serve:
- Flake the warm salmon into generous chunks over the salads. Drizzle with vinaigrette and serve immediately with extra lemon wedges on the side.
Save This recipe saved me during a particularly chaotic work month when cooking dinner felt impossible. Now whenever I see those flaky salmon chunks nestled among crisp vegetables, I remember that nourishing food doesn't need to be complicated.
Making It Your Own
Sometimes I swap in fresh parsley or chives when dill feels too predictable. The beauty of this salad is how easily it adapts to whatever's in season or sitting in your fridge.
Meal Prep Magic
I've learned to bake extra salmon and store it separately from the dressed vegetables. This keeps everything fresh for next-day lunches without any soggy greens.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. On casual nights, I'll add some toasted nuts or seeds for extra protein.
- Whole grain bread turns this into a more substantial dinner
- Quinoa adds bulk if you're feeding hungry athletes
- Simple roasted potatoes on the side make it feel like Sunday supper
Save This salad has become my go-to for those days when I want something satisfying but light. Here's to many more impromptu kitchen discoveries.
Common Questions
- → Can I prepare the components ahead?
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Yes, you can bake salmon up to 2 days in advance and store refrigerated. Wash and chop vegetables the night before. Keep dressing separate and toss just before serving to maintain crispness.
- → What other fish works well?
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Arctic char, trout, or cod fillets substitute beautifully. Adjust cooking time slightly—thinner fillets may need 10-12 minutes, while thicker pieces require 15-18 minutes.
- → How do I know when salmon is done?
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The flesh should turn opaque and easily flake when gently pressed with a fork. Internal temperature should reach 63°C (145°F). Avoid overcooking to prevent dryness.
- → Can I make this dairy-free?
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Absolutely. This bowl is naturally dairy-free as written. Simply ensure your mustard choice contains no dairy derivatives, which most quality Dijon varieties do not.
- → What enhances the lemon flavor?
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Add lemon zest to the vinaigrette, plus extra fresh lemon juice. Garnish with additional lemon wedges for squeezing tableside. Capers also contribute bright, briny citrus notes.
