Dinner

Creamy Greek Salmon Salad Recipe

Name: Creamy Greek Salmon Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 lb. salmon; Kosher salt, to taste; Freshly ground black pepper, to taste; Pinch of crushed red pepper flakes; 1 garlic clove, finely chopped; 1/2 lemon, juiced; 1 tbsp. extra-virgin olive oil; 1 tbsp. finely chopped fresh dill; 1/2 cup plain full-fat Greek yogurt; 2 tbsp. tahini; 1 head romaine, coarsely chopped; 1 Persian cucumber, thinly sliced; 1 red bell pepper, seeds and ribs removed, thinly sliced; 5 oz. baby spinach; 1 cup halved cherry tomatoes; 1/2 cup Kalamata olives, pitted and halved; 1 avocado, thinly sliced; 1/2 cup crumbled feta cheese; 1/2 cup pickled red onions; Finely chopped fresh dill and lemon wedges, for serving

ByMaya Arden August 4, 2026August 4, 2026

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Introduction

This Creamy Greek Salmon Salad is a vibrant and healthy dish that combines tender, baked salmon with fresh vegetables and a tangy yogurt-tahini dressing. Perfect for a light lunch or dinner, it’s packed with Mediterranean flavors and simple to prepare.

A large white plate holds a fresh salad with several layers: the base is a mix of bright green romaine and spinach leaves with varying textures from smooth to slightly wrinkled. On top, there are slices of light green cucumber with a fresh, moist look, and halved cherry tomatoes showing their deep red juicy interior. Scattered on the salad are chunks of pink cooked salmon seasoned with herbs, pieces of creamy white feta cheese, and dark purple olive halves. Thin, curled slices of pickled red onions add a translucent pink hue, while slices of avocado with a smooth pale green surface rest on the salad. White creamy dressing is dolloped unevenly across the top, and small sprigs of fresh green dill are sprinkled throughout. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. salmon
Kosher salt

Freshly ground black pepper
Pinch of crushed red pepper flakes

1 garlic clove, finely chopped
1/2 lemon, juiced

1 tbsp. extra-virgin olive oil
1 tbsp. finely chopped fresh dill
1/2 cup plain full-fat Greek yogurt

2 tbsp. tahini
1 head of romaine, coarsely chopped
1 Persian cucumber, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced
5 oz. baby spinach
1 cup halved cherry tomatoes

1/2 cup Kalamata olives, pitted, halved
1 avocado, thinly sliced
1/2 cup crumbled feta

1/2 cup pickled red onions
Finely chopped fresh dill and lemon wedges, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a small baking sheet with foil and place the salmon on it. Season the salmon with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes.

Step 2: In a small bowl, mix together the finely chopped garlic, lemon juice, fresh dill, and extra-virgin olive oil. Pour this mixture evenly over the salmon.
Step 3: Bake the salmon in the preheated oven until it is fork-tender and an instant-read thermometer inserted into the thickest part reads 145°F (about 35 minutes).
Step 4: While the salmon bakes, whisk together the Greek yogurt and tahini in a small bowl to make the dressing. Set aside.

Step 5: In a large bowl, combine the chopped romaine, sliced cucumber, red bell pepper, baby spinach, cherry tomatoes, and Kalamata olives. Toss gently to combine.
Step 6: When the salmon is done, flake it into large pieces using a fork and arrange on top of the dressed salad.
Step 7: Add the sliced avocado, crumbled feta, and pickled red onions over the salad. Sprinkle with extra fresh dill and serve with the yogurt-tahini dressing and lemon wedges on the side.

Tips & Variations

For extra brightness, add a splash of red wine vinegar to the dressing.
Swap the romaine for mixed greens or baby kale to change the texture.
Use fresh dill generously to enhance the Mediterranean flavor.

If you prefer, grill the salmon instead of baking for a smoky taste.

Storage

Store any leftover salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled and add it just before serving to keep the salad fresh. Reheat the salmon gently in a low oven or eat cold for best texture.

How to Serve

A white plate holds a fresh salad arranged in many layers. The base layer is bright green lettuce and dark green spinach leaves spread across the plate. On top, there are pale pink slices of salmon scattered unevenly, garnished with small dill sprigs. Thin slices of light green cucumber and pale green avocado are placed around and between the salmon. Cherry tomato halves add bright red spots, while black olive halves provide dark contrast. Thinly sliced pink pickled onions and small chunks of white feta cheese are sprinkled throughout the salad. The plate sits on a white marbled surface, and to the side is a small white bowl filled with a creamy dressing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, this salad works well with other firm fish like cod or trout. Adjust cooking times as needed to ensure the fish is cooked through.

Is this recipe suitable for make-ahead meals?

You can prepare the salad components and dressing ahead of time and bake the salmon just before serving. Assemble everything fresh to maintain crispness and flavor.