Ingredients
1 lb. salmon
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
Juice of 1/2 lemon
1 tbsp. extra-virgin olive oil
1 clove garlic
1 tbsp. freshly chopped dill
1/2 c. Greek yogurt, preferably whole fat
2 tbsp. tahini
Juice of 1/2 lemon
2 tbsp. warm water
Kosher salt
Freshly ground black pepper
5 oz. baby spinach
1 head romaine, chopped
1 Persian cucumber, sliced
1 red bell pepper, sliced
1 c. cherry tomatoes, halved
1/2 c. kalamata olives, pitted and halved
1 avocado, sliced
1/2 c. pickled red onions
1/2 c. crumbled feta
Freshly chopped dill
Lemon wedges
Preparation
Step 1Preheat oven to 350° and line a small baking sheet with foil. Place salmon on foil and season with salt, pepper, and a pinch red pepper flakes. Step 2In a small bowl, combine lemon juice, oil, garlic, and dill. Pour over salmon. Step 3Bake until salmon is fork tender and internal temperature reaches 145°, about 35 minutes. Step 4Meanwhile, make dressing: In a medium bowl, combine yogurt and tahini, then add lemon juice. Add warm water and stir to loosen. Add more water or lemon juice to thin dressing to desired consistency. Season with salt and pepper. Step 5Assemble salad: Toss spinach, romaine, cucumber, bell pepper, tomatoes, and olives together. Break salmon into large pieces with a fork and top salad with it. Top with avocado, pickled onions, and feta. Garnish with dill and serve with dressing and lemon wedges.
Need more ideas for salmon? We have plenty of salmon recipes to try out! Have you made this yet? Let us know how it went in the comments below!
