Roasted Salmon Greek Salad with Yogurt Sauce

Serve Melissa's Pita Chips alongside for dipping.

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Roasted Salmon:
  • 2 teaspoons extra-virgin olive oil, plus more for sprinkling
  • 2/3 pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Yogurt Sauce:
  • 1 cup low-fat plain Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh mint leaves, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Greek Salad:
  • 1/2 cup mixed olives
  • 2 Roma tomatoes, chopped
  • 1 head romaine lettuce, thinly sliced
  • 1 scallion, chopped
  • 1/2 cucumber, peeled, sliced into half moons
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta
Directions
  • For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.

  • Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.

  • For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.

  • For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.

  • Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.


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    This recipe is featured in:

    Mother's Day