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Salmon Salad

Savory Salmon Salad with Creamy Yogurt Dressing Delight

This Salmon Salad combines flaky salmon, crunchy vegetables, and a creamy yogurt dressing for a refreshing, high-protein meal.
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Prep Time 20 minutes
Cook Time 18 minutes
Soaking Time 10 minutes
Total Time 48 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 filets Fresh Salmon, center-cut skin-on Avoid canned salmon for the best flavor.
  • 2 tablespoons Extra-Virgin Olive Oil Can be substituted with avocado oil.
  • 0.5 teaspoon Ground Cumin Use less for milder taste.
  • 0.5 teaspoon Kosher Salt Reduce if substituting with table salt.
  • to taste Ground Black Pepper Adjust according to personal preference.
  • 0.25 teaspoon Ground Oregano Fresh oregano can be a substitute.
For the Dressing
  • 1 cup Nonfat Plain Greek Yogurt Substitute with regular yogurt or sour cream if desired.
  • 1 tablespoon Lemon Zest Fresh lemons are best.
  • 2 tablespoons Fresh Lemon Juice Always opt for fresh.
  • 1 clove Garlic Fresh for best flavor; garlic powder can be used.
For the Salad
  • 2 cups Mini Cucumbers Can substitute with English cucumbers.
  • 0.5 cup Red Onion Soak in water for milder flavor.
  • 0.5 cup Feta Cheese (optional) Omit for a dairy-free version.
  • 0.5 cup Toasted Sliced Almonds Can swap for walnuts or omit.
  • 0.5 cup Currants/Raisins/Golden Raisins Any dried fruit can be used.
  • 2 tablespoons Fresh Dill Fresh parsley can substitute.
  • 0.25 cup Fresh Cilantro Can substitute with parsley or omit.

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • knife
  • cutting board

Method
 

Salmon Preparation
  1. Preheat the oven to 400°F and line a baking dish with parchment paper.
  2. Prepare the salmon by patting it dry. Drizzle with olive oil, then sprinkle with cumin, salt, black pepper, and oregano. Rub until well coated.
  3. Bake for 14 to 18 minutes until the internal temperature reaches 145°F and the salmon flakes easily.
Salad Preparation
  1. Soak the red onion slices in cold water for about 10 minutes.
  2. Prepare the dressing by mixing Greek yogurt, lemon zest, lemon juice, garlic, and spices in a bowl until smooth.
  3. Flake the cooled salmon into a large bowl. Add diced cucumbers, feta, currants, dill, and cilantro.
  4. Drain the red onion and add it to the mixture. Pour the dressing over the salad and gently stir to combine.
  5. Taste the salad and adjust seasoning as needed, then serve chilled.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 28gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Garnish with extra dill or a sprinkle of lemon juice for added freshness. For best texture, consider storing the dressing separately until serving.

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