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Greek Salmon Salad with Tahini Yogurt Dressing on white platter
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4.66 from 23 votes

Greek Salmon Salad with Tahini Yogurt Dressing

Greek Salmon Salad with Tahini Yogurt Dressing is made with heart healthy grilled salmon and a flavorful, thick and creamy tahini dressing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Fish + Seafood, Salads
Cuisine: Greek
Keyword: Greek salad, Greek salmon salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salmon

  • 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

Tahini Yogurt Dressing

  • 1/2 cup plain 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

Salad

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 361kcal | Carbohydrates: 11g | Protein: 33g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 74mg | Sodium: 182mg | Fiber: 3g | Sugar: 5g