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.