roasted salmon greek salad with yogurt sauce

Posted on August 11, 2012


Summer is a good time to make a salad. Something no too hot. Something that doesn’t heat up the kitchen, and with that, the whole house it too warm for anybody to relax and digest, or do anything else of note. Even with central air, things get HOT up in here when you cook for too long!

What happens when you don’t have any steak tips or some chicken to top your salad to make it into a quick full meal? Google the hell out of things to make with the salmon you bought on your way home for dinner another night. The first few recipes might be a little overwhelmingly bizzare, or in some cases, include too many ingredients that you don’t stock. Some are just flat out gross – do it, google “salmon salad” or “good recipe salad with salmon” there are some strange ideas out there… Or, they just don’t look tasty to me.

I chose the simplest and quickest recipe I could find that involved most of the things that needed to exit the fridge sooner rather than later…

Roasted Salmon Greek Salad with Yogurt Sauce
adapted from

Preheat oven to 450F

Make sure you fish is clean and deboned. Pat dry. Put 1/2 lb salmon fillet on a lightly oiled pan in the oven -with a pinch of salt, pepper and lemon zest on it. Cook for 7-10 minutes, until cooked through.

In a small bowl make yogurt sauce

  • 1/2 cup low-fat plain Greek yogurt
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoons dry mint leaves
  • 1/8 teaspoon fresh ground salt
  • 1/8 teaspoon freshly ground black pepper

In a large bowl mix the salad:

  • 1/2 cup mixed olives I live with somebody who doesn’t like olives… so I omitted them.
  • 2 Roma tomatoes, chopped up small
  • 3+  cups mixed greens
  • 1 scallion, chopped
  • 1/2 cucumber, peeled, sliced into half moonsToss with:
  • 2 tablespoons red wine balsamic vinegar
  • 1/2 (scant) teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup extra-virgin olive oil

Pull salmon apart, or shred it. Crumble 1/2 cup of feta on top of the salad greens, after you toss with dressing. Put salmon on top of salad and then drizzle yogurt sauce all over the whole thing. Eat it. I didn’t think that it would be a popular meal, but, without saying a thing, the bowl was cleaned, and they moved on to the second course. I will never cease to be amazed…