
Whenever I'm craving a salad, I'm usually looking for something super fresh and crisp, but with lots of flavor. Basically, I want a salad that won't leave me hungry in 30 minutes. This salad—filled with flavorful roasted salmon, fresh Greek-inspired veggies, tangy feta, and a homemade creamy tahini dressing—is hearty enough to be your main course. While the salmon is cooking, you can get all of your veggie chopping done, so the entire meal comes together in a snap.
Tip: While I love this homemade creamy tahini dressing, everyone has their own favorite. I'd suggest serving it on the side so that it doesn't overtake your entire salad, or replacing it with another dressing (the homemade dressing in our everything bagel crusted salmon is a forever favorite) if that's more your thing.
Have you made this yet? Let us know how it went in the comments below!
Ingredients
Salmon
- 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
Finely chopped fresh dill and lemon wedges, for serving
Directions
Salmon
- Step 1Arrange 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.
- Step 2In a small bowl, combine garlic, lemon juice, dill, and oil. Pour over salmon.
- Step 3Bake 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 black pepper.
Salad & Assembly
- Step 1In a large bowl, toss romaine, cucumber, bell pepper, spinach, tomatoes, and olives until combined.
- Step 2Break salmon into large pieces with a fork. Arrange on top of salad.
- Step 3Add avocado, feta, and onions. Top with dill and serve with dressing and lemon wedges alongside.