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Roasted Lemon Garlic Salmon Salad

Course Main Course, Salad
Cuisine American
Keyword seafood
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae



  • 1 tablespoon garlic finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper
  • 1 lb salmon filet

Caesar vinaigrette

  • ½ teaspoon garlic finely chopped
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Italian seasoning
  • 2 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • pinch of sugar
  • cup olive oil
  • ¼ cup grated parmesan cheese

Remaining ingredients

  • 8 cups mixed salad greens radicchio, little gem lettuce, spinach, arugula
  • 1 cup cooked quinoa
  • 2 bartlett pears sliced
  • 2 avocado sliced
  • ¼ red onion thinly sliced
  • ¼ cup pistachios chopped


  • Preheat oven to 400 degrees F.
  • Combine marinade for salmon including garlic, olive oil, lemon juice, and lemon zest. Season salt with salt and pepper. Pour marinade on salmon and let sit at room temperature for 20 minutes. Bake for 12-15 minutes or until the flesh flakes easily.
  • Meanwhile, make the vinaigrette. Whisk together garlic with Dijon mustard, Italian seasoning, white wine vinegar, balsamic vinegar, and a pinch of sugar. Slowly add the olive oil, whisking constantly to emulsify. Add the grated parmesan and season with salt and pepper. Set aside.
  • Assemble salads. Plate salad greens on plates and top with cooked quinoa, sliced pears, avocado, and red onion, pistachios, and salmon. Drizzle dressing on top and serve.