This dish brings together vibrant, garden-fresh ingredients with the satisfying richness of oven-roasted salmon. It’s the kind of meal that feels light yet deeply satisfying—ideal for everything from casual weeknight dinners to relaxed weekend gatherings. The balance of warm, flaky salmon and cool, herb-laced grains makes it a beautifully layered plate full of flavor, texture, and visual appeal.
Ingredients Breakdown
A great meal begins with quality ingredients, and this recipe showcases that from start to finish. Choose thick, even salmon fillets—around six ounces each—for consistent cooking and a juicy, tender texture. Look for bright, firm flesh and keep the skin on to help retain moisture in the oven.
Herbs and aromatics play a crucial role in bringing freshness to every bite. Chopped parsley and cilantro deliver an herbaceous lift, while fresh oregano and finely chopped shallots offer depth and fragrance. Red onion adds a gentle sharpness, rounding out the flavor profile.
Mediterranean-inspired ingredients add richness and color to the grain salad. Roasted red peppers and sun-dried tomatoes bring a sweet, smoky edge, while feta cheese introduces a creamy, salty contrast. Crisp cucumber ties it all together with a cooling crunch.
Farro and quinoa form the hearty base of the dish. Their nutty bite and fluffy texture offer a satisfying contrast to the tender vegetables and creamy feta. Farro’s chewiness adds substance, while quinoa’s delicate nature keeps the salad light.
The vinaigrette is the unifying element. Made with extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, and aromatic shallots, it’s tangy, balanced, and robust. The mustard acts as an emulsifier, bringing all the flavors into harmony with a silky texture that coats the salad evenly.
Step-by-Step Preparation Guide
Start by cooking the grains separately. Farro requires a gentle simmer in vegetable stock for 25 to 30 minutes, allowing it to soften while retaining its signature chew. Once drained, spread it on a plate to cool quickly and avoid overcooking. Quinoa, on the other hand, cooks faster—just 15 minutes in simmering water. Once done, fluff it with a fork and allow it to cool completely before combining it with other ingredients.
While the grains are cooling, prepare the vinaigrette. Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced shallot, oregano, salt, and pepper until the mixture is smooth and aromatic. Let it rest briefly to deepen its flavor.
Dice the cucumber, red onion, roasted red peppers, and sun-dried tomatoes. Combine these in a large bowl with the chopped herbs and crumbled feta. Once the grains are cool, add them to the mixture and pour the vinaigrette over the top. Toss gently to ensure everything is evenly coated without breaking the grains. Refrigerate until ready to serve.
Preheat the oven to 450°F. Season the salmon fillets with kosher salt and cracked black pepper. Arrange them skin-side down on a foil-lined or nonstick baking sheet. Bake for 12 to 15 minutes, until the salmon flakes easily and the surface is slightly golden at the edges. The flesh should be opaque and tender.
Serve the salmon warm alongside the chilled grain and vegetable salad. The contrast between the hot fish and cool salad creates a compelling balance in both flavor and temperature.
Recipe Tips
How to prevent overcooking the salmon in a high-heat oven:
Keep a close eye on timing—thicker fillets may need a minute or two more, but it’s best to check at 12 minutes to avoid dryness.
Techniques for fluffier quinoa and evenly cooked farro:
Rinse both grains thoroughly to remove excess starch. For quinoa, fluff with a fork immediately after cooking. For farro, don’t overcook—let it retain a slight bite for texture.
Tips for making the salad ahead without losing texture:
Prepare all components and vinaigrette in advance but combine them just before serving to keep the salad crisp and vibrant.
Balancing acidity and richness in the vinaigrette:
Taste as you whisk. Add a little extra olive oil if the vinaigrette feels too sharp, or a squeeze more lemon if it needs brightness.
What to Serve With This Recipe
This dish is beautifully versatile and pairs well with simple accompaniments. Serve it with crusty sourdough or warm pita bread to soak up the vinaigrette. Add a side of grilled seasonal vegetables or roasted asparagus for extra depth. A chilled glass of Sauvignon Blanc, Pinot Gris, or a lemon-mint spritzer complements the brightness of the salad and the richness of the salmon. To create a complete meal, consider opening with a light soup such as a tomato consommé or a brothy vegetable medley.
Creative Variations
Change up the protein by replacing salmon with grilled shrimp skewers, pan-seared halloumi, or even baked chicken breast for variation. You can bring a more intense Mediterranean character by adding kalamata olives, artichoke hearts, or a drizzle of tahini-lemon sauce. For a grain switch-up, try couscous or bulgur wheat in place of farro or quinoa. You can also swap the vinaigrette for a citrus-herb yogurt dressing to add a creamy contrast.
Frequently Asked Questions
Can I grill the salmon instead of baking it?
Absolutely. A hot grill adds a subtle smoky flavor and a crisped skin. Just be sure to oil the grates well.
What’s the best substitute for farro if I can’t find it?
Barley, spelt, or brown rice make excellent alternatives with similar texture and heartiness.
How long can the grain salad be stored in the fridge?
It stays fresh for up to 3 days when stored in an airtight container. The flavors deepen over time, making it even tastier.
Can I prepare the vinaigrette in advance?
Yes, you can make it up to 3 days ahead. Keep it refrigerated and give it a good whisk before using.
Should the salad be served cold or at room temperature?
Either works well, but letting it sit at room temperature for 10–15 minutes before serving enhances the flavors.
This baked salmon with lemon and fresh vegetables is a refreshing, balanced dish that effortlessly brings together seasonal ingredients and vibrant flavor. It’s nourishing, colorful, and satisfying—perfect for a dinner gathering or a wholesome weekday meal. With minimal prep and bold results, this recipe is a standout on any table.
Ingredients
1/4 cup olive oil
1 tablespoon Dijon mustard
1/2 cup red onion, finely diced
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
1 tablespoon shallot, finely chopped
1 tablespoon fresh oregano
3 tablespoons lemon juice, freshly squeezed
3 tablespoons red wine vinegar
1/2 cup sundried tomatoes, finely diced
1 cup roasted red peppers, diced
1/2 teaspoon kosher salt (to taste)
1/4 teaspoon coarse ground black pepper (to taste)
1/2 cup feta cheese, crumbled
1 large cucumber
3 cups vegetable stock
1 cup uncooked farro
1/2 cup uncooked quinoa
1.5 pounds salmon, cut into 4 (6-ounce) fillets
Instructions
Begin by rinsing the farro thoroughly using a fine mesh strainer, then drain well. Place the rinsed farro into a saucepan along with 3 cups of vegetable stock. Bring it to a gentle simmer and cook uncovered for 25 to 30 minutes, until tender yet pleasantly chewy. Once cooked, drain any excess liquid and spread the farro onto a plate or shallow tray to cool evenly.
Repeat the same rinsing process with the quinoa. Add the rinsed quinoa to a pot with 1 cup of water. Bring to a boil, then reduce to a gentle simmer, cover with a lid, and cook for 15 minutes. Once done, fluff with a fork to separate the grains and allow it to cool by spreading it out onto a plate.
While the grains are cooling, prepare the vinaigrette. In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, shallot, oregano, salt, and pepper until well emulsified. Set aside to allow the flavors to meld.
Dice the cucumber, roasted red peppers, red onion, and sun-dried tomatoes. Add them to a large mixing bowl along with the chopped parsley, chopped cilantro, and crumbled feta cheese. Once the farro and quinoa have cooled, fold them into the vegetable mixture. Pour the vinaigrette over the mixture and toss gently until everything is well coated. Refrigerate the salad until ready to serve.
Preheat the oven to 450°F. Season the salmon fillets with salt and black pepper on both sides. Arrange the fillets skin-side down on a nonstick baking sheet or one lined with aluminum foil for easy cleanup. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The flesh should be opaque and slightly golden around the edges.
Serve the warm, tender salmon alongside the vibrant grain and vegetable salad for a balanced, flavorful meal that brings both nourishment and freshness to the plate.
Baked Salmon with Lemon and Fresh Vegetables Recipe
Ingredients
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 cup red onion finely diced
- 1/4 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- 1 tablespoon shallot finely chopped
- 1 tablespoon fresh oregano
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons red wine vinegar
- 1/2 cup sundried tomatoes finely diced
- 1 cup roasted red peppers diced
- 1/2 teaspoon kosher salt to taste
- 1/4 teaspoon coarse ground black pepper to taste
- 1/2 cup feta cheese crumbled
- 1 large cucumber
- 3 cups vegetable stock
- 1 cup uncooked farro
- 1/2 cup uncooked quinoa
- 1.5 pounds salmon cut into 4 (6-ounce) fillets
Instructions
- Begin by rinsing the farro thoroughly using a fine mesh strainer, then drain well. Place the rinsed farro into a saucepan along with 3 cups of vegetable stock. Bring it to a gentle simmer and cook uncovered for 25 to 30 minutes, until tender yet pleasantly chewy. Once cooked, drain any excess liquid and spread the farro onto a plate or shallow tray to cool evenly.
- Repeat the same rinsing process with the quinoa. Add the rinsed quinoa to a pot with 1 cup of water. Bring to a boil, then reduce to a gentle simmer, cover with a lid, and cook for 15 minutes. Once done, fluff with a fork to separate the grains and allow it to cool by spreading it out onto a plate.
- While the grains are cooling, prepare the vinaigrette. In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, shallot, oregano, salt, and pepper until well emulsified. Set aside to allow the flavors to meld.
- Dice the cucumber, roasted red peppers, red onion, and sun-dried tomatoes. Add them to a large mixing bowl along with the chopped parsley, chopped cilantro, and crumbled feta cheese. Once the farro and quinoa have cooled, fold them into the vegetable mixture. Pour the vinaigrette over the mixture and toss gently until everything is well coated. Refrigerate the salad until ready to serve.
- Preheat the oven to 450°F. Season the salmon fillets with salt and black pepper on both sides. Arrange the fillets skin-side down on a nonstick baking sheet or one lined with aluminum foil for easy cleanup. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The flesh should be opaque and slightly golden around the edges.
- Serve the warm, tender salmon alongside the vibrant grain and vegetable salad for a balanced, flavorful meal that brings both nourishment and freshness to the plate.
