Description
Raspberry Salmon with Herb Salad is an easy and quick dinner with simple prep and the best sweet tart raspberry glaze. It is healthy enough for meal prep and pretty enough for a weeknight dinner or brunch. Fresh herbs add crisp ideas for serving while tender salmon stays juicy and bright. This simple recipe feels special without extra work and gives you a colorful plate that works for family meals and holiday tables.
Ingredients
- 4 fillets about 6 ounces each Salmon fillets
- 1 cup Fresh raspberries
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 cloves minced Garlic
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2 cups packed parsley dill mint and basil Mixed tender herbs
- 3 cups Arugula
- 1 cup thinly sliced Cucumber
- 1/4 cup thinly sliced Red onion
- 1/3 cup crumbled Feta cheese
Instructions
- The raspberries change from whole berries into a loose ruby mixture with soft crushed pieces. Honey and Dijon blend into the fruit while lemon juice makes the glaze look glossy and slightly thinner.
- The four salmon fillets become streaked with red glaze instead of looking plain and raw. Some glaze pools around the edges while some clings unevenly over the top for a natural coated look.
- The salmon moves into the skillet and the edges start turning opaque. The glaze darkens in spots while the bottom edges begin to brown and the berry juices bubble around the fish.
- The fillets are turned so the browned side shows and the glaze looks thicker. The salmon becomes fully cooked with flaky edges and sticky uneven raspberry coating across the tops.
- The herbs and arugula shift into a loose green salad with cucumber and red onion layered through it. Feta scatters in small white pieces so the salad looks fresh and uneven instead of compact.
- One salmon fillet moves onto a white plate beside a small pile of herb salad. The finished portion shows browned edges and glossy raspberry glaze with flakes and uneven textures that look homemade.
Notes
Pro Tips:
- Use salmon fillets close in size so all four cook evenly and stay juicy with similar browned edges.
- Crush the raspberries by hand for a rustic glaze with small fruit pieces and a brighter homemade finish.
- Keep the herb salad loosely tossed so the leaves look lifted and do not wilt under the warm salmon.
- Add feta after tossing the greens so the crumbles stay visible and do not disappear into the salad.
Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Keep the herb salad in a separate container so the greens stay crisp and fresh. Reheat the salmon gently in a skillet or low oven until just warm so it does not dry out. Add fresh herbs and feta after reheating if you want the leftovers to taste brighter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American