Greek Salmon Salad with Tahini Yogurt Dressing

Meal plan

Balance Bruiser

See full meal plan

Nutrition Notes

Ingredients

• 4 (4 oz) skin-on wild caught salmon fillets
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon granulated garlic
• Kosher salt and fresh ground black pepper to taste
• 1/2 cup plain non fat Greek yogurt
• 1 tablespoon tahini
• 1 1/2 teaspoons olive oil
• 1 lemon, juiced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried dill
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon coriander
• Kosher salt and fresh ground black pepper to taste
• 6 cups chopped romaine lettuce
• 1/3 cup thinly sliced red onion
• 1/3 cup kalamata olives
• 2 ounces feta cheese, cubed
• 1 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried dill
• Kosher salt and fresh ground black pepper to taste

Preparation

1. 1

   Step 1

   Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.

2. 2

   Step 2

   In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.

3. 3

   Step 3

   In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.

4. 4

   Step 4

   On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.

5. Bon appetit!