Creamy Greek Salmon Salad for a Hearty Weeknight Delight

When the sun is shining and the days are warm, nothing hits the spot quite like a hearty salad that leaves me feeling refreshed and satisfied. Enter my Creamy Greek Salmon Salad—an enticing combination of tender roasted salmon nestled on a bed of vibrant greens and colorful veggies. Each bite bursts with creamy feta and a nutty tahini dressing that ties everything together beautifully.

This isn’t just any salad; it’s a complete meal that embraces all the fresh flavors of the Mediterranean, bringing a sprinkle of joy to those busy weeknights or leisurely weekend lunches. Plus, it’s quick to prepare, making it a lifesaver for anyone wanting to leave the fast food behind without sacrificing flavor. Join me as we dive into this delicious, feel-good dish that’s perfect for any occasion!

Why Will You Love This Creamy Greek Salmon Salad?

Flavor Explosion: Each bite offers a delightful mix of tender salmon, creamy feta, and a nutty tahini dressing that creates a Mediterranean taste sensation.

Quick and Easy: Made in under 30 minutes, this salad is perfect for busy weeknights, allowing you to enjoy a healthy homemade meal without the hustle.

Versatile Ingredients: Whether you’re a fan of colorful veggies or prefer to add a twist with different proteins, this recipe accommodates personal tastes effortlessly.

Nutritious Powerhouse: Packed with omega-3 fatty acids, fiber, and healthy fats, it’s a nourishing meal that supports your well-being while satisfying your cravings.

Crowd Pleaser: Serve it at gatherings, and watch it disappear! This salad’s vibrant colors and robust flavors make it a hit among family and friends.

Creamy Greek Salmon Salad Ingredients

For the Salmon

  • Salmon – Main protein source, rich in omega-3 fatty acids; can substitute with chicken or tofu for a non-fish option.
  • Kosher salt – Enhances flavor; use sea salt if preferred.
  • Freshly ground black pepper – Adds a hint of spice; freshly ground is recommended for best flavor.
  • Red pepper flakes – Provides heat; omit or reduce if a milder taste is desired.
  • Garlic clove, finely chopped – Offers aromatic depth; substitute with garlic powder if fresh is unavailable.
  • Juice of 1/2 lemon – Adds acidity and brightness; substitute with lime juice for a different flavor.
  • Extra-virgin olive oil – For roasting salmon and dressing; can replace with avocado oil.
  • Fresh dill, finely chopped – Fresh herbal flavor; substitute with parsley or omit if not available.

For the Dressing

  • Plain full-fat Greek yogurt – Creates a creamy dressing base; can use sour cream or plant-based yogurt as alternatives.
  • Tahini – Adds nuttiness to the dressing; replace with sunflower seed butter if allergic to sesame.

For the Salad

  • Romaine lettuce – Provides a crunchy base; substitute with mixed greens or spinach.
  • Persian cucumber, thinly sliced – Freshness and crunch; use regular cucumber if needed.
  • Red bell pepper, thinly sliced – Adds sweetness and color; replace with other colored bell peppers or omit if desired.
  • Baby spinach – For added nutrients; any leafy green can be used as a substitute.
  • Cherry tomatoes, halved – Provides juiciness; regular tomatoes can be used instead.
  • Kalamata olives, pitted and halved – Adds brininess; substitute with green olives for a different taste.
  • Avocado, thinly sliced – Offers creaminess and healthy fats; omit if allergic or unripe.
  • Crumbled feta – For tangy flavor; use vegan feta for a dairy-free option.
  • Pickled red onions – Adds tartness and color; omit or use fresh onions if preferred.

For Garnish

  • Finely chopped fresh dill – Optional but recommended for presentation; adds a refreshing touch.
  • Lemon wedges – Serve on the side for an extra splash of brightness.

This Creamy Greek Salmon Salad is not just a meal; it’s an experience filled with fresh, hearty flavors that will leave you wanting more!

How to Make Creamy Greek Salmon Salad

  1. Preheat Oven: Start by preheating your oven to 400°F (200°C). This ensures your salmon cooks evenly and comes out flaky.

  2. Prepare Salmon: Season the salmon with kosher salt, freshly ground black pepper, red pepper flakes, finely chopped garlic, and a squeeze of lemon juice. Place it on a baking sheet drizzled with extra-virgin olive oil.

  3. Roast Salmon: Roast the salmon for about 15-20 minutes, or until it flakes easily with a fork. You want it to turn a lovely golden color.

  4. Make the Dressing: While the salmon is roasting, mix together plain full-fat Greek yogurt, tahini, and a bit more lemon juice. If it’s too thick, add a splash of water to get your desired consistency.

  5. Chop Vegetables: Next, chop your romaine lettuce, Persian cucumber, red bell pepper, and baby spinach. Halve the cherry tomatoes and slice the avocado to add fresh flavor and texture to the salad.

  6. Assemble the Salad: In a large bowl, layer your chopped romaine, cucumbers, peppers, spinach, tomatoes, kalamata olives, avocado, and crumbled feta.

  7. Add Flaked Salmon: Gently flake the roasted salmon and place it on top of the assembled salad.

  8. Drizzle Dressing: Finally, drizzle your delicious tahini dressing over the salad. Toss everything gently to combine, or serve the dressing on the side.

Optional: Garnish with finely chopped fresh dill and lemon wedges for an extra burst of flavor.

Exact quantities are listed in the recipe card below.

Creamy Greek Salmon Salad

What to Serve with Creamy Greek Salmon Salad?

When it comes to uniting flavors and textures, a well-paired plate can transform your dining experience into a symphony of deliciousness.

  • Crusty Bread: Perfect for soaking up any leftover creamy tahini dressing while adding a satisfying crunch to each bite.

  • Mediterranean Quinoa: This nutty and hearty side brings extra fiber, complementing the salad’s richness without overpowering it.

  • Grilled Asparagus: Lightly charred and drizzled with olive oil, asparagus adds a touch of elegance and a hint of smokiness to the meal.

  • Sautéed Garlic Green Beans: Their crisp-tender texture and garlicky aroma enhance the overall taste experience, balancing the salad’s creaminess beautifully.

  • Lemon Rice: Fluffy rice flavored with lemon zests acts as a bright backdrop, allowing the flavors of the salmon salad to shine.

  • Cucumber Mint Yogurt Dip: This refreshing dip brings a cool contrast, making it a perfect pairing with the bold flavors of the salad.

  • Sparkling Lemonade: A light and tangy drink, sparkling lemonade invigorates your palate and complements the Mediterranean flavors wonderfully.

  • Baklava: For dessert, this sweet and flaky pastry delivers a rich finish to the meal, echoing the salad’s creamy notes with its honey and nutty goodness.

How to Store and Freeze Creamy Greek Salmon Salad

Fridge: Store leftover salad in an airtight container for up to 2 days. To maintain freshness, keep the dressing separate until ready to serve.

Freezer: Avoid freezing the salad as the ingredients, especially the vegetables and avocado, don’t hold up well. Instead, you can freeze the cooked salmon separately for up to 3 months.

Reheating: If you have frozen salmon, thaw it overnight in the fridge, then gently reheat in the oven or on a skillet until warmed through. Avoid reheating the salad to maintain the crunchy texture.

Preparation Tip: Consider prepping individual ingredients like the roasted salmon, veggies, and dressing ahead, then assemble fresh when you’re ready to enjoy your Creamy Greek Salmon Salad.

Make Ahead Options

These Creamy Greek Salmon Salad components are perfect for meal prep to make your busy weeknights a breeze! You can roast the salmon up to 24 hours in advance. Once cooled, refrigerate it tightly wrapped to maintain freshness. The dressing can also be prepared ahead of time—just keep it in an airtight container in the fridge for up to 3 days. For the salad, wash and chop your vegetables, storing them separately to keep their crunch. When you’re ready to serve, simply flake the chilled salmon on top of the salad, drizzle with dressing, and enjoy a restaurant-quality meal that feels effortless. This way, you can savor homemade flavors without the hassle!

Expert Tips for Creamy Greek Salmon Salad

  • Salmon Perfection: Cook salmon until it easily flakes with a fork; this ensures optimal texture and avoids dryness, making your Creamy Greek Salmon Salad delightful.

  • Freshness Counts: Serve the dressing separately to keep the salad crisp. You can let guests customize their portions, enhancing the salad experience.

  • Get Creative: Feel free to mix and match the veggies based on seasons or personal preferences; this adds variety to your Creamy Greek Salmon Salad without compromising flavor.

  • Flavor Balance: Always taste your dressing before serving; adjust with a little more lemon or salt as needed to ensure every bite is deliciously balanced.

  • Meal Prep Ready: To save time, roast the salmon and prepare the dressing ahead of time. Assemble the salad just before serving to maintain freshness and flavor.

Creamy Greek Salmon Salad Variations

Feel free to play with this recipe and make it uniquely yours! Experimenting can lead to delightful discoveries.

  • Grilled Chicken: Swap the salmon for grilled chicken breast for a hearty alternative that’s equally satisfying.
  • Chickpea Power: Use roasted chickpeas instead of fish for a vegetarian-friendly, protein-packed twist that won’t skimp on flavor.
  • Spicy Vibes: Add sriracha or diced jalapeños to the dressing for a spicy kick that will liven up your salad.
  • Crispy Tofu: Substitute salmon with crispy tofu for a vegan option that retains a delightful texture with less heft.
  • Herb Boost: Incorporate fresh basil or mint into the salad for a refreshing herbal twist that complements the Greek flavors beautifully.
  • Nutty Crunch: Top your salad with toasted walnuts or sunflower seeds for an added crunch that elevates both flavor and texture.
  • Roasted Veggies: Roasted bell peppers or zucchini can replace fresh ones, bringing a warm and comforting element to your salad.
  • Balsamic Dressing: Swap the tahini dressing for a balsamic vinaigrette for a sweeter, tangy flavor profile that pairs well with the other ingredients.

Creamy Greek Salmon Salad

Creamy Greek Salmon Salad Recipe FAQs

How should I select the salmon for this recipe?
Absolutely! When selecting salmon, look for fillets that are firm to the touch with a bright, fresh color. Ideally, opt for wild-caught salmon, which tends to have a richer flavor. Avoid fillets with dark spots or a strong fishy smell, as these can indicate spoilage.

How should I store leftover Creamy Greek Salmon Salad?
Very important! Store your leftover salad in an airtight container in the refrigerator for up to 2 days. Remember to keep the dressing separate until you’re ready to serve to prevent the salad from becoming soggy.

Can I freeze the Creamy Greek Salmon Salad?
Not recommended. The fresh vegetables and avocado won’t freeze well and could become mushy. Instead, you can freeze the cooked salmon separately for up to 3 months. To use, thaw it overnight in the fridge, and reheat gently on the stove or in the oven.

What should I do if the tahini dressing is too thick?
If you find your tahini dressing has turned out too thick, don’t fret! Simply add a bit of water, one tablespoon at a time, while whisking until you reach your desired consistency. A splash of lemon juice can also help brighten the flavor and thin the dressing out nicely.

Are there any dietary considerations for this salad?
Absolutely! If you’re serving this salad to someone with nut allergies, use sunflower seed butter instead of tahini in the dressing. If you have lactose intolerance or a dairy allergy, substitute regular feta with a vegan alternative. Always double-check ingredient labels for any potential allergens.

What if my vegetables are starting to wilt or don’t seem fresh?
No worries! If your veggies are starting to wilt, use them in a cooked dish instead—like a stir fry or soup—where they’ll soften more. But for the salad, I recommend using veggies that are crisp and vibrant. Freshness impacts not just flavor but also the overall appeal of your Creamy Greek Salmon Salad!

Creamy Greek Salmon Salad

Creamy Greek Salmon Salad for a Hearty Weeknight Delight

Enjoy a refreshing Creamy Greek Salmon Salad full of Mediterranean flavors, perfect for quick weeknight meals.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 450

Ingredients
  

For the Salmon
  • 1 pound Salmon can substitute with chicken or tofu
  • 1 teaspoon Kosher salt use sea salt if preferred
  • 1 teaspoon Freshly ground black pepper freshly ground is recommended
  • 1/2 teaspoon Red pepper flakes omit for milder taste
  • 1 clove Garlic clove, finely chopped substitute with garlic powder if needed
  • 1/2 lemon Juice of substitute with lime juice for different flavor
  • 2 tablespoons Extra-virgin olive oil can replace with avocado oil
  • 2 tablespoons Fresh dill, finely chopped substitute with parsley if not available
For the Dressing
  • 1 cup Plain full-fat Greek yogurt can use sour cream or plant-based yogurt
  • 2 tablespoons Tahini replace with sunflower seed butter if allergic to sesame
For the Salad
  • 4 cups Romaine lettuce substitute with mixed greens or spinach
  • 1 cup Persian cucumber, thinly sliced use regular cucumber if needed
  • 1 cup Red bell pepper, thinly sliced replace with other colored bell peppers if desired
  • 2 cups Baby spinach any leafy green can be used as a substitute
  • 1 cup Cherry tomatoes, halved regular tomatoes can be used instead
  • 1/2 cup Kalamata olives, pitted and halved substitute with green olives
  • 1 avocado thinly sliced omit if allergic or unripe
  • 1/2 cup Crumbled feta use vegan feta for a dairy-free option
  • 1/4 cup Pickled red onions omit or use fresh onions if preferred
For Garnish
  • 2 tablespoons Finely chopped fresh dill optional
  • 2 lemon wedges for serving

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife
  • Cutting board

Method
 

How to Make Creamy Greek Salmon Salad
  1. Preheat your oven to 400°F (200°C).
  2. Season the salmon with kosher salt, freshly ground black pepper, red pepper flakes, finely chopped garlic, and lemon juice. Place on a baking sheet drizzled with extra-virgin olive oil.
  3. Roast the salmon for about 15-20 minutes, or until it flakes easily with a fork.
  4. While the salmon is roasting, mix together Greek yogurt, tahini, and a bit more lemon juice. Add water if it’s too thick.
  5. Chop your lettuce, cucumber, red bell pepper, and spinach. Halve the cherry tomatoes and slice the avocado.
  6. In a large bowl, layer the chopped romaine, cucumbers, peppers, spinach, tomatoes, kalamata olives, avocado, and crumbled feta.
  7. Gently flake the roasted salmon and place it on top of the salad.
  8. Drizzle your tahini dressing over the salad and toss gently to combine.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping the dressing separate until ready to serve.

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