Creamy Greek Salad With Salmon
Elevate your weeknight dinner with crisp, cool salad that pairs baked salmon with a zesty yogurt-based dressing. It’s a light yet filling option that utilizes fresh mozzarella pearls and olives for a burst of Mediterranean flavor.
4 Serving(s)
Ingredients
- 1 lb. salmon fillet
- 3 tbsp. Schnucks olive oil, divided
- 1/2 cup Schnucks nonfat plain Greek yogurt
- 1 tbsp. fresh lemon juice
- 1 tsp. Schnucks Dijon mustard
- 1 tsp. minced garlic
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup Galbani fresh mozzarella pearls
- 1/3 cup thinly sliced red onion
- 1/4 cup fresh dill
- 1/4 cup Culinaria sliced kalamata olives
Instructions
- Preheat oven to 400 degrees. On a parchment paper–lined sheet pan, add salmon and drizzle with 1 tablespoon oil. Season with salt and pepper, if desired. Bake until fork-tender, 12–15 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, lemon juice, Dijon, garlic and remaining oil until smooth. Season with salt and pepper, if desired.
- In a large bowl, add lettuce and remaining ingredients. Drizzle with dressing and gently toss to coat. Serve with salmon.
Nutrition Facts
581 Calories Per ServingFat: 38gSaturated Fat: 12gCholesterol: 91mgSodium: 574mgCarbohydrates: 16gFiber: 6gSugars: 6gProtein: 39gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe