About
Salmon aren't usually seen in the turquoise waters dancing off the coast of Greece, but the succulent, rosy fish still makes a great pairing with classic Greek flavors! Greek Salmon Salad seasons the tender, sweet seafood with herbaceous dill and then places it atop a salad with a classically creamy and zesty dressing. Even the salad itself gets into the Mediterranean feeling with crumbles of sharp feta and fragrant olive over everything! Greek Salmon Salad is a subtle fusion of flavors that is sure to amaze!
Ingredients
- For the salmon:
- 1 pound salmon
- kosher salt, to taste
- freshly ground black pepper, to taste
- crushed red pepper flakes, to taste
- juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic
- 1 tablespoon dill, freshly chopped
- For the dressing:
- 1/2 cup whole fat Greek yogurt
- 2 tablespoons tahini
- juice of 1/2 lemon
- 2 tablespoons water, warm
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the salad:
- 5 ounces baby spinach
- 1 head romaine, chopped
- 1 Persian cucumber, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1 avocado, sliced
- 1/2 cup pickled red onions
- 1/2 cup feta, crumbled
- dill, freshly chopped, to taste
- lemon wedges, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F and line a small baking sheet with foil.
Step 2 -Place the salmon on the foil and season it with the salt, the pepper, and the red pepper flakes.
Step 3 -In a small bowl, combine the juice of 1/2 lemon, the oil, the garlic, and 1 tablespoon of the dill.
Step 4 -Pour the sauce over the salmon.
Step 5 -Bake until the salmon is fork tender and the internal temperature reaches 145 degrees F, about 35 minutes.
Step 6 -In a medium bowl, combine the yogurt and the tahini, then add the lemon juice.
Step 7 -Add the warm water to the yogurt mixture and stir to loosen.
Step 8 -Add more water or lemon juice to thin the dressing to desired consistency.
Step 9 -Season the dressing with the salt and the pepper.
Step 10 -Toss the spinach, the romaine, the cucumber, the bell pepper, the tomatoes, and the olives together.
Step 11 -Break the salmon into large pieces with a fork and top the salad with it.
Step 12 -Top the salad with the avocado, the pickled onions, and the feta.
Step 13 -Garnish with the remaining dill and serve with the dressing and the lemon wedges.
