Herbed Salmon over a Soft Green Herby Salad

Mix and match any lettuces and herbs you like.

Serving Size: 4

Herbed Salmon over a Soft Green Herby Salad / Katie Workman / themom100.com
It’s amazing how the weather dictates what we want to eat, isn’t it?  Even if you’re not consciously trying to cook with the seasons, when it’s cool out you want braises and stews, when it’s warm, your want food that is lighter and brighter.   The salmon is bathed in an olive oil and herb mixture and cooked at a fairly low temperature to allow it to cook through without browning, and give it a very tender texture.

Sometimes I like salmon to be browned and crispy, but in this case I was going for more of a delicate poached texture, so the whole dish would be soft and gentle.   The summer months are the peak season for wild Alaskan salmon, which has a more pronounced salmon flavor than farm-raised; I used Coho salmon here, with a deep, rich reddish orange color.

Katie Workman / themom100.com

For the salad part, you can use any baby lettuce mix you like, or create your own.  Mix that with a pile of fresh herbs, toss with some fresh lemon juice and good olive oil and the whole thing tasted like late Spring had willed itself into a meal.

You could cook the salmon ahead of time and let it cool to room temperature.  Then dress and assemble the salads just before cooking, which make this a great recipe for a relaxed warm weather lunch.

Herbed Salmon over a Soft Green Herby Salad



  • 4 6-ounce salmon fillets
  • 5 scallions, white and light green parts only, cut into 1-inch pieces
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh dill sprigs
  • ¼ cup fresh parsley leaves
  • ½ teaspoon coarse or kosher salt, plus more to taste


  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Kosher salt to taste
  • 6 cups baby salad mix, or a mix of purslane, butter lettuce, boston lettuce, and mache, for example
  • ½ cup whole fresh parsley leaves
  • ¼ cup sliced chives

1. Preheat the oven to 300°F. Spray a baking pan with nonstick spray, or light oil the pan. Place the salmon filets in the baking pan.

2. In a small food processor blend together the scallions, 1/4 cup olive oil, dill, 1/4 cup parsley leaves, and 1/2 teaspoon salt. Spread the mixture over the salmon, and bake for about 16 to 18 minutes, just until the salmon is barely cooked through and flakes easily. Let cool for a few minutes in the pan, until just warm.

3. For the salad, in a large bowl, mix together the lemon juice and 2 tablespoons of olive oil, plus salt to taste. Add the lettuces, 1/2 cup parsley leaves and chives and toss. Divide the salad between 4 plates and place a piece of salmon atop each pile of greens, removing the skin if you wish. Serve while the salmon is warm, or at room temperature if you prefer.

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