Roasted Salmon Greek Salad with Yogurt Sauce Recipe

Name: Roasted Salmon Greek Salad with Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
2
Pat the salmon dry.
3
Check for bones by running your hand over the salmon from the thinnest to thickest end.
4
Remove any bones.
5
Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper.
6
Cook the salmon until just cooked through, 7 to 8 minutes.
7
Let the salmon cool slightly, then flake with a fork.
8
For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
9
For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl.
10
Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl.
11
Gradually add the oil, whisking until emulsified.
12
Pour the dressing over the salad and toss.
13
Sprinkle the feta on top.
14
Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Salmon Greek Salad with Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Salmon Greek Salad with Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions