Baked Salmon Lunch Salad (Printable View)

A vibrant mix of baked salmon, fresh vegetables, and zesty lemon-dill dressing for a nourishing lunch.

# Ingredient List:

→ Salmon

01 - 4 skinless salmon fillets (5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1 lemon, sliced

→ Salad

07 - 4.2 ounces mixed salad greens (arugula, spinach, lettuce)
08 - 1 cucumber, sliced
09 - 7 ounces cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1/4 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 - 1/2 teaspoon honey
18 - Salt and pepper, to taste

# How to Make It:

01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Arrange salmon fillets on the tray; drizzle with olive oil and season with salt, pepper, and paprika. Top with lemon slices.
03 - Bake for 12 to 15 minutes until salmon flakes easily with a fork; allow to cool slightly.
04 - Whisk together olive oil, lemon juice, Dijon mustard, dill, honey, salt, and pepper until emulsified.
05 - Place salad greens, cucumber, cherry tomatoes, avocado, red onion, and capers on plates or a serving platter.
06 - Flake warm salmon into large pieces and arrange over the salad.
07 - Drizzle lemon-dill dressing over salad just before serving.

# Expert Suggestions:

01 -
  • You get restaurant-quality salmon at home without the stress or the price tag.
  • The whole thing comes together in 30 minutes, which means actual weekday lunch is possible.
  • That lemon-dill dressing is bright enough to make even simple greens taste like something special.
02 -
  • Don't overcook the salmon—it keeps cooking a little after you take it out of the oven, and overcooked salmon becomes dry and disappointing in a way that no dressing can fix.
  • If you make the dressing ahead, keep it separate until the very last moment; the lemon juice will wilt the greens if it sits too long.
03 -
  • Make extra dressing and keep it in a jar in the fridge; it's wonderful on roasted vegetables, grain bowls, or just as a simple dip for bread.
  • If your salmon fillets are particularly thick, they might need an extra 2 to 3 minutes in the oven—watch them closely rather than guessing.

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