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Creamy Greek Salmon Salad

Section: Fresh and Vibrant Salad Recipes

This salad pairs tender roasted salmon with crisp romaine, Persian cucumber, bell pepper, and baby spinach. Juicy cherry tomatoes and Kalamata olives add bursts of flavor, while creamy tahini mixed with Greek yogurt gives a luscious, tangy dressing. Topped with crumbled feta, pickled red onions, and sliced avocado, this dish balances textures and tastes for a filling, fresh meal. The salmon is seasoned with garlic, dill, lemon, and a hint of crushed red pepper flakes before roasting to perfection, making it a convenient and satisfying option.

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Published By Evelyn
Updated as of Sat, 25 Oct 2025 21:53:09 GMT
A salad with salmon, cucumbers, tomatoes, and onions. Bookmark
A salad with salmon, cucumbers, tomatoes, and onions. | foodbymary.com

This creamy Greek salmon salad satisfies cravings for something fresh and crisp without leaving you hungry soon after. Loaded with tender roasted salmon, bright vegetables inspired by Greek flavors, tangy feta, and a luscious homemade tahini yogurt dressing, this salad stands as a hearty main course. While the salmon bakes, you can quickly prep all the veggies, making the whole dinner come together effortlessly.

I remember making this salad on a busy weeknight and being amazed at how well it satisfied everyone in my family. It quickly became a go-to when I wanted something healthy that didn’t skimp on flavor or substance.

Ingredients

  • Salmon: One pound of fresh salmon: choose wild-caught if possible for flavor and sustainability
  • Kosher salt: essential for seasoning and enhancing natural flavors
  • Freshly ground black pepper: adds brightness with every bite
  • Crushed red pepper flakes: a subtle kick, adjust to taste
  • Garlic clove, finely chopped: fresh garlic brings a pungent, aromatic note
  • Juice of half a lemon: brightens and tenderizes the fish
  • Extra-virgin olive oil: enriches the salmon and helps keep it moist
  • Fresh dill, finely chopped: traditional herb that pairs beautifully with salmon

Dressing

  • Plain full-fat Greek yogurt: creamy base with a tangy edge and protein
  • Tahini: adds richness and a subtle nutty flavor
  • Juice of half a lemon: lifts and balances the dressing
  • Kosher salt and freshly ground black pepper: to taste
  • Warm water: to thin the dressing to the perfect consistency

Salad and Assembly

  • Romaine lettuce: coarsely chopped – crisp and hearty base
  • Persian cucumber: thinly sliced – fresh crunch and mild flavor
  • Red bell pepper: thinly sliced – sweet and vibrant color
  • Baby spinach: soft texture and earthy notes
  • Halved cherry tomatoes: juicy bursts of sweetness
  • Kalamata olives: pitted and halved – briny and robust
  • Avocado: thinly sliced – creamy contrast to crisp veggies
  • Crumbled feta cheese: tangy, salty flavor that defines Greek salads
  • Pickled red onions: add acidity and zing
  • Fresh dill and lemon wedges: for garnish

Step-by-Step Instructions

Sear and Season Salmon:
Place a baking rack in the center of your oven and preheat to 350 degrees Fahrenheit. Line a small baking sheet with foil and lay the salmon on it. Sprinkle kosher salt, black pepper, and crushed red pepper flakes evenly over the fish. This initial seasoning sets the savory tone for the dish.
Make the Flavorful Topping:
In a small bowl, mix together the finely chopped garlic, lemon juice, fresh dill, and olive oil. Pour this fragrant blend evenly over the salmon fillet to impart fresh herbaceous notes as it bakes.
Bake Until Perfect:
Bake the salmon for about 35 minutes or until it flakes easily with a fork and a meat thermometer reads 145 degrees Fahrenheit in the thickest part. Slow baking keeps the salmon moist and tender.
Prepare the Dressing:
Combine full-fat Greek yogurt and tahini in a medium bowl. Add lemon juice, then gradually stir in 2 tablespoons of warm water to loosen the mixture. Add more water if necessary to reach your preferred creamy but pourable consistency. Season well with salt and freshly ground black pepper.
Combine the Fresh Veggies:
In a large bowl, toss romaine lettuce, sliced cucumber, red bell pepper, spinach, cherry tomatoes, and Kalamata olives until everything is evenly mixed. This creates the vibrant salad base.
Assemble the Salad:
Gently break the cooked salmon into large chunks and place on top of the salad. Artfully arrange avocado slices, crumbled feta, and pickled red onions over the greens and fish. Sprinkle with additional chopped dill and serve with the creamy tahini dressing and lemon wedges on the side for guests to add as much as they like.
A salad with salmon, cucumbers, tomatoes, and onions. Bookmark
A salad with salmon, cucumbers, tomatoes, and onions. | foodbymary.com

I am always drawn to the fresh dill in this salad. It brings such a clean, bright flavor that highlights the salmon wonderfully. Making this salad reminds me of long summer nights where good food and good company come together perfectly.

Storage Tips

Store any leftover salad components separately in airtight containers. Keep the dressing in its own jar and the salmon wrapped tightly in foil to preserve moisture. When ready to eat, toss the salad again and add the salmon and dressing just before serving to keep everything fresh and crisp. This salad holds well in the fridge for up to two days though avocado is best added fresh to maintain its texture.

Ingredient Substitutions

If you cannot find Persian cucumber, English cucumber or thinly sliced regular cucumber works well. Replace Kalamata olives with green olives for a milder taste. Use spinach or baby kale if romaine is unavailable. Greek yogurt can be swapped for plain yogurt or sour cream if needed. For a dairy-free alternative, omit feta or replace with diced avocado or toasted nuts for richness.

Serving Suggestions

Serve this salad as a fulfilling lunch or light dinner accompanied by warm pita bread or crusty country bread. A chilled glass of crisp white wine or sparkling water with lemon complements the bright flavors. For a heartier meal, add cooked quinoa or farro to the salad bowl before tossing the veggies.

Pro Tips

  • Toast the tahini lightly before mixing into the yogurt to deepen its flavor
  • Do not overbake the salmon to keep it moist and flaky
  • Prepare the dressing first so it has time to meld while you bake and chop veggies

Common Recipe Questions

→ How do I ensure the salmon stays moist?

Season the salmon with lemon juice and olive oil, then bake at 350° until fork-tender to retain moisture while cooking through.

→ What is the best way to prepare the creamy dressing?

Mix Greek yogurt with tahini and lemon juice, then add warm water little by little until the desired creamy, pourable consistency is reached.

→ Can I substitute any vegetables without altering the dish’s essence?

Yes, feel free to swap or add crunchy, fresh vegetables such as radishes or bell peppers to suit your taste while maintaining the salad’s refreshing quality.

→ How can I serve the dressing to maintain salad freshness?

Serving the creamy dressing on the side helps keep the greens crisp and allows guests to control flavor balance.

→ What herbs enhance the flavor of this dish?

Fresh dill complements both the salmon and the dressing beautifully, adding a bright, aromatic note throughout.

Creamy Greek Salmon Salad

Fresh romaine, roasted salmon, creamy tahini dressing, and tangy feta combine for a flavorful, filling salad.

Prep Time
15 minutes
Cooking Time
35 minutes
Complete Time
50 minutes
Published By: Evelyn

Recipe Category: Salads

Skill Level: Beginner-Friendly

Cuisine Type: Greek-inspired

Total Portions: 4 Serves How Many (4 main course portions)

Dietary Preferences: Low-Carb Option, Gluten-Free

Required Ingredients

→ Salmon

01 450 g salmon fillet
02 Kosher salt
03 Freshly ground black pepper
04 Pinch of crushed red pepper flakes
05 1 garlic clove, finely chopped
06 Juice of 1/2 lemon
07 15 ml extra-virgin olive oil
08 1 tbsp finely chopped fresh dill

→ Dressing

09 120 ml plain full-fat Greek yogurt
10 30 ml tahini
11 Juice of 1/2 lemon
12 Kosher salt
13 Freshly ground black pepper
14 30 ml warm water (plus more to loosen dressing as needed)

→ Salad and Assembly

15 1 head Romaine lettuce, coarsely chopped
16 1 Persian cucumber, thinly sliced
17 1 red bell pepper, seed and ribs removed, thinly sliced
18 140 g baby spinach
19 150 g cherry tomatoes, halved
20 120 ml Kalamata olives, pitted and halved
21 1 avocado, thinly sliced
22 120 ml crumbled feta cheese
23 120 ml pickled red onions
24 Finely chopped fresh dill and lemon wedges for serving

Step-by-Step Instructions

Step 01

Position oven rack in center and preheat to 175°C. Line a small baking sheet with foil. Place salmon on sheet and season with kosher salt, black pepper, and crushed red pepper flakes.

Step 02

In a small bowl, mix finely chopped garlic, lemon juice, dill, and olive oil. Pour mixture evenly over the salmon.

Step 03

Bake until salmon is fork-tender and an instant-read thermometer reads 63°C in the thickest part, approximately 35 minutes.

Step 04

Combine Greek yogurt and tahini in a medium bowl. Add lemon juice and 30 ml warm water, stirring to loosen. Add more water if necessary to reach desired consistency. Season with salt and black pepper to taste.

Step 05

In a large bowl, toss together chopped romaine, sliced cucumber, red bell pepper, baby spinach, cherry tomatoes, and Kalamata olives until evenly combined.

Step 06

Flake baked salmon into large pieces using a fork and arrange atop the salad. Add sliced avocado, crumbled feta, and pickled red onions.

Step 07

Sprinkle finely chopped fresh dill over salad and serve with lemon wedges alongside the creamy tahini dressing.

Handy Cooking Tips

  1. Serving the dressing on the side allows guests to adjust flavor intensity and prevents it from overwhelming the salad.

Necessary Kitchen Tools

  • Oven
  • Foil-lined baking sheet
  • Instant-read thermometer
  • Mixing bowls
  • Knife and cutting board

Allergy Details

Always check ingredient packaging for potential allergens and consult a healthcare professional when in doubt.
  • Contains fish, dairy, and sesame through tahini

Nutritional Information (Per Serving)

These nutrition details are for guidance and don’t replace professional advice.
  • Calories: 480
  • Fat: 33.2 grams
  • Carbohydrates: 18.5 grams
  • Proteins: 32.8 grams