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Creamy Greek Salmon Salad Recipe

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★★★★★

4.7 from 59 reviews

This Creamy Greek Salmon Salad is a vibrant and healthy dish featuring perfectly baked salmon seasoned with fresh herbs and spices, served atop a crisp and colorful bed of romaine, spinach, cucumbers, bell peppers, cherry tomatoes, and Kalamata olives. Enhanced with creamy Greek yogurt and tahini dressing, and finished with sliced avocado, crumbled feta, and pickled red onions, this salad offers a perfect balance of flavors, textures, and Mediterranean goodness – ideal for a nutritious lunch or light dinner.

Ingredients

Scale

Salmon

  • 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

Dressing

  • 1/2 cup plain full-fat Greek yogurt
  • 2 tbsp. tahini

Salad

  • 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

Instructions

  1. Preheat Oven: Arrange a rack in the center of the oven and preheat it to 350°F (175°C).
  2. Prepare Salmon: Place the salmon on a small foil-lined baking sheet. Season the salmon generously with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to enhance flavor and add subtle heat.
  3. Make Seasoning Mixture: In a small bowl, combine the finely chopped garlic, freshly squeezed lemon juice from half a lemon, finely chopped fresh dill, and extra-virgin olive oil. Pour this aromatic mixture over the salmon to infuse it with bright, herbaceous flavors.
  4. Bake Salmon: Bake the salmon in the preheated oven until fork-tender and cooked through, about 35 minutes. Use an instant-read thermometer to check for doneness; it should register 145°F (63°C) in the thickest part of the fish.
  5. Prepare Dressing: While the salmon bakes, mix the plain full-fat Greek yogurt with the tahini in a small bowl until smooth and creamy, creating a rich, tangy dressing that complements the salad ingredients.
  6. Combine Salad Ingredients: In a large bowl, toss together the coarsely chopped romaine, thinly sliced Persian cucumber, thinly sliced red bell pepper, baby spinach, halved cherry tomatoes, and pitted Kalamata olives until well combined and evenly distributed.
  7. Assemble Salad: Once the salmon is cooked and slightly cooled, use a fork to break it into large, bite-sized pieces. Arrange the salmon chunks on top of the tossed salad greens and vegetables.
  8. Add Garnishes: Top the salad with thin slices of avocado, crumbled feta cheese, and pickled red onions to add creamy texture, salty tang, and vibrant color.
  9. Serve: Garnish the entire salad with additional finely chopped fresh dill and serve with lemon wedges and the prepared yogurt-tahini dressing on the side for guests to drizzle as desired.

Notes

  • Ensure not to overcook the salmon to keep it moist and tender.
  • Use fresh dill for a more vibrant flavor; dried dill will be less potent.
  • Pickled red onions can be made ahead or bought to save time.
  • This salad can be enjoyed warm or chilled, depending on preference.
  • For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt alternative and omit feta cheese.
  • Leftover salad components can be stored separately for up to 2 days, but avocado is best added fresh to avoid browning.

Keywords: Greek salmon salad, baked salmon salad, Mediterranean salad, healthy salmon recipe, yogurt tahini dressing, fresh dill salad, feta avocado salad

Find it online: https://flavorsbymaya.com/creamy-greek-salmon-salad-recipe/