Greek Salad with Salmon and Tzatziki Dressing

5 from 1 vote

Greek Salad with Salmon and Tzatziki Dressing

This is a refreshing and easy Greek inspired salad. A simple and bright tzatziki sauce acts as a dressing and slow roasted salmon makes this a beautiful complete Mediterranean meal. Feel free to use grilled salmon, or even smoked salmon for a no-cook version.

Course Main Course

Cuisine Greek, Mediterranean

Keyword dairy-free, dinner, easy, egg-free, fast, greek, lunch, mediterranean, nightshade-free, nut-free, salad, salmon

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 420kcal

Author Jenny Ross

Ingredients

Salad

2 pounds salmon 4 filets with skin on
salt and pepper to taste
1 English cucumber half grated and the other half quartered
1/2 cup cherry tomatoes halved, omit for nightshade-free
1/4 red onion sliced thin
1/2 cup Kalamata olives optional, swap for marinated artichoke hearts, if desired
6 cups mixed greens

Dressing

1 cup 5% Greek yogurt plain, I like Fage, or coconut yogurt for dairy-free
1/2 tablespoon red wine vinegar
1/2 tablespoon olive oil
1 garlic clove minced
salt and pepper to taste
fresh dill optional

Get Recipe Ingredients

Instructions

Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with the avocado oil. Place the salmon onto the prepared baking sheet and season with salt and pepper, to taste. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While the salmon bakes, prepare the tzatziki dressing by stirring all the dressing ingredients together in a small bowl. Set aside.
Combine all remaining salad ingredients in a large serving bowl. Toss with tzatziki dressing and serve with salmon.

Nutrition