Creamy Greek Salmon Salad
In a large bowl, toss romaine, cucumber, bell pepper, spinach, tomatoes, and olives until combined.
Ingredients :
- 1 lb. salmon
- Kosher salt
- Freshly ground black pepper
- Pinch of crushed red pepper flakes
- 1 garlic clove, finely chopped
- Juice of 1/2 lemon
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. finely chopped fresh dill
- Dressing
- 1/2 cup plain full-fat Greek yogurt
- 2 Tbsp. tahini
- Juice of 1/2 lemon
- Kosher salt
- Freshly ground black pepper
- Salad & Assembley
- 1 head of romaine, coarsely chopped
- 1 Persian cucumber, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 5 oz. baby spinach
- 1 cup halved cherry tomatoes
- 1/2 cup Kalamata olives, pitted, halved
- 1 avocado, thinly sliced
- 1/2 cup crumbled feta
- 1/2 cup pickled red onions
- Finely chopped fresh dill and lemon wedges, for serving
Directions :
- Arrange a rack in center of oven; preheat to 350°. Place salmon on a small foil-lined baking sheet; season with salt, black pepper, and crushed red pepper flakes.
- In a small bowl, combine garlic, lemon juice, dill, and oil. Pour over salmon.
- Bake salmon until fork-tender and an instant-read thermometer inserted into thickest part registers 145°, about 35 minutes.
- Dressing
- In a medium bowl, combine yogurt and tahini, then add lemon juice. Add 2 Tbsp. warm water and stir to loosen, adding more water if needed to thin dressing to desired consistency; season with salt and
