Herb-Crusted Salmon Greek Salad with Creamy Dill Dressing

This vibrant Greek salad brings together crisp mixed greens, cool cucumber, juicy grape tomatoes and briny feta cheese, all tossed in a tangy yogurt-dill dressing. Topped with perfectly seared salmon seasoned with garlic and oregano, it’s a satisfying meal that’s ready in just 20 minutes.

The crunchy sliced almonds add a delightful nutty finish, making every bite a balance of textures and flavors. Whether you’re looking for a quick weeknight dinner or a light yet filling lunch, this salad delivers fresh Mediterranean-inspired taste without the fuss.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels. Season both sides with half the garlic powder, half the oregano and a pinch of salt and pepper.
2. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add the salmon and cook until browned and cooked through, about 3-5 minutes per side. Remove from pan and let rest.
3. While the salmon cooks, prepare the salad ingredients. Finely chop the dill fronds. Trim the ends off the cucumber, halve it lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes.
4. In a large bowl, whisk together the Greek vinaigrette, yogurt, a drizzle of olive oil and as much chopped dill as you like. Add the cucumber, tomatoes, mixed greens and feta cheese. Toss to combine. Taste and adjust seasoning with salt and pepper.
5. Slice the salmon into portions. Divide the salad between plates, top with the salmon and sprinkle with sliced almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, trout or arctic char work well as substitutes. Adjust cooking time as needed.

Can I make this salad ahead of time?

You can prep the ingredients in advance, but toss the salad with dressing just before serving to keep the greens crisp.

Is there a dairy-free option for the dressing?

You can replace the yogurt with a dairy-free yogurt alternative and omit the feta or use a vegan feta substitute.