Tender poached salmon flakes over crisp mixed greens and segmented citrus, finished with a tangy yogurt-dill dressing for a bright, light dinner with fresh herb and citrus notes.
Light, Bright Poached Salmon with Citrus and Herbs
Tender, gently poached salmon flakes over crisp greens and juicy citrus, finished with a tangy yogurt-dill dressing for an easy low-fat weeknight dinner.
If you want a dinner that feels special without a lot of fuss, this is it: salmon poached in a lemony, peppery court-bouillon that stays silky and delicate, paired with crisp mixed greens and segmented citrus for a bright contrast. The textures—flaky fish, crunchy cucumber and radish, and the pop of citrus segments—make every bite interesting while keeping the plate light.
Poaching is the trick here. A wide, shallow pan, a gentle simmer, and just a few aromatics—halved lemon, bay leaf, whole peppercorns—infuse the water so the salmon cooks through without drying. Slide the fillets in skin-side down and let the low simmer do the work; the flesh will turn opaque and flake easily when it’s ready, no heavy sauces required.
The yogurt-dill dressing brings tang and herb freshness with minimal fat: Greek yogurt, Dijon, lemon juice, a touch of honey and olive oil, and plenty of chopped dill. Segment the oranges over a bowl to catch their juices and toss the segments with parsley so the salad gets both flavor and color. Thinly sliced cucumber, radish, and a few slivers of red onion add crunch and a little bite.
Make the dressing and segment the fruit ahead if you like—then poach the salmon just before serving so it’s warm and tender. Spoon a little dressing on the greens, top with the flaked salmon and citrus, and finish with extra dill and a grind of pepper. It’s a fresh, low-fat dinner that’s equally at home on a weeknight table or a casual weekend lunch.
Ingredients
How to Make Poached Herb Salmon Citrus Salad
- Bring the water to a gentle simmer in a wide shallow saucepan and add the lemon (halved), bay leaf, peppercorns, and 1/2 tsp salt; simmer 2 minutes to infuse.
- Trim the salmon into four even portions if needed and slide them into the simmering poaching liquid skin-side down; maintain a low simmer and poach 7–9 minutes until the fish flakes easily with a fork.
- While the salmon poaches, whisk together the Greek yogurt, Dijon mustard, lemon juice from the halved lemon, honey, olive oil, the remaining 1/4 tsp salt, and 1 tbsp chopped dill to make a light dressing; season with pepper to taste.
- Segment the oranges over a bowl to catch juices, thinly slice the cucumber and radishes, and very thinly slice the red onion; toss the orange segments gently with 1 tbsp chopped parsley.
- Drain the poached salmon and let rest 2 minutes; flake each portion into large pieces with a fork and discard the bay leaf and peppercorns from the poaching liquid.
- In a large bowl, combine the mixed salad greens, cucumber, radish, red onion, and the reserved orange segments; drizzle about two-thirds of the yogurt dressing and toss lightly to coat.
- Divide the dressed salad among four plates, top each with a portion of flaked salmon, spoon the remaining dressing over the fish, and finish with the remaining chopped dill and parsley; serve immediately.
Recipe Card
Poached Herb Salmon Citrus Salad
Tender poached salmon flakes over crisp mixed greens and segmented citrus, finished with a tangy yogurt-dill dressing for a bright, light dinner with fresh herb and citrus notes.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Bring the water to a gentle simmer in a wide shallow saucepan and add the lemon (halved), bay leaf, peppercorns, and 1/2 tsp salt; simmer 2 minutes to infuse.
- Trim the salmon into four even portions if needed and slide them into the simmering poaching liquid skin-side down; maintain a low simmer and poach 7–9 minutes until the fish flakes easily with a fork.
- While the salmon poaches, whisk together the Greek yogurt, Dijon mustard, lemon juice from the halved lemon, honey, olive oil, the remaining 1/4 tsp salt, and 1 tbsp chopped dill to make a light dressing; season with pepper to taste.
- Segment the oranges over a bowl to catch juices, thinly slice the cucumber and radishes, and very thinly slice the red onion; toss the orange segments gently with 1 tbsp chopped parsley.
- Drain the poached salmon and let rest 2 minutes; flake each portion into large pieces with a fork and discard the bay leaf and peppercorns from the poaching liquid.
- In a large bowl, combine the mixed salad greens, cucumber, radish, red onion, and the reserved orange segments; drizzle about two-thirds of the yogurt dressing and toss lightly to coat.
- Divide the dressed salad among four plates, top each with a portion of flaked salmon, spoon the remaining dressing over the fish, and finish with the remaining chopped dill and parsley; serve immediately.
Nutrition
- Carbohydrates
- 14
- Saturated Fat
- 3
- Sodium
- 450
- Fiber
- 3
- Unsaturated Fat
- 12
- Protein
- 27
- Fat
- 15
- Cholesterol
- 63
- Trans Fat
- 0
- Calories
- 312
- Sugar
- 7