Creamy Greek Salmon Salad (Printer-Friendly Version)
Fresh romaine, roasted salmon, creamy tahini dressing, and tangy feta combine for a flavorful, filling salad.
# 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:
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.
02 -
In a small bowl, mix finely chopped garlic, lemon juice, dill, and olive oil. Pour mixture evenly over the salmon.
03 -
Bake until salmon is fork-tender and an instant-read thermometer reads 63°C in the thickest part, approximately 35 minutes.
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.
05 -
In a large bowl, toss together chopped romaine, sliced cucumber, red bell pepper, baby spinach, cherry tomatoes, and Kalamata olives until evenly combined.
06 -
Flake baked salmon into large pieces using a fork and arrange atop the salad. Add sliced avocado, crumbled feta, and pickled red onions.
07 -
Sprinkle finely chopped fresh dill over salad and serve with lemon wedges alongside the creamy tahini dressing.
# Handy Cooking Tips:
01 -
Serving the dressing on the side allows guests to adjust flavor intensity and prevents it from overwhelming the salad.