This Garlic Salmon Salad features seared salmon on top of a bed of lettuce with asparagus and a simple tzatziki dressing.
…..’cause it’s Thursday and we need to prepare for the weekend by fitting in ALL THE GREENS.
This garlic salmon salad is simple but also such a treat! Honestly, any recipe with tzatziki sauce is a treat. I don’t know about you, but I tend to eat salmon for dinner and not for lunch. Isn’t that strange? Kind of like how I eat tuna for lunch and not for dinner. But guys, you can totally eat salmon for lunch! …you can also eat salad for dinner, though I usually think of salad as a “lunch food”. Ok so I guess what I’m trying to say is that this salmon salad can easily be enjoyed for lunch or dinner.
GARLIC SALMON INGREDIENTS
- garlic herb seasoning
- spring mix
- feta cheese
GARLIC SALMON SALAD RECIPE
So this salad is very, very simple—it’s just a bed of lettuce with lemon-roasted asparagus—and the garlic salmon, which I opted to cook in my cast iron skillet. It comes together quickly and can be enjoyed as a side, though I think the salmon makes it a full meal. The real kicker is the tzatziki sauce, though. I don’t know about you, but I LOVE tzatziki sauce. It adds so much flavor to any meal, and this salad is no exception.
- Preheat your cast iron skillet: that way, the salmon will start cooking right away. Also, be sure to add no more than one tablespoon or oil; otherwise, the oil will splatter everywhere
- You should be able to easily cut/shred the salmon with two forks. If you can’t, then the salmon probably needs to cook for a couple more minutes.
- If you own a NutriBullet Pro – 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)” target=”_blank” rel=”noopener noreferrer”>NutriBullet, I recommend using that to make the tzatziki sauce. If not, your blender or food processor should work fine.
Note: though not pictured, feel free to add cucumber to the salad itself. I have it noted in the actual recipe as well—I should have added cucumber, but I completely forgot! Also, the cheese is optional if you want to keep this dairy free, in which case you’ll have to use a dairy free yogurt for the tzatziki sauce, which you can absolutely do.
Hopefully you’ll enjoy this salad as much as Miguel and I did!
Garlic Salmon Salad with Tzatziki
for the salad:
- 4 cups spring mix lettuce
- 2 tbsp feta cheese
- 1 bunch asparagus
- 2 tbsp olive oil
- Juice 1/2 lemon
- Salt and pepper
For the salmon:
- 2 salmon fillets
- 1 tbsp olive oil
- 2 tbsp garlic herb seasoning
- 1/4 tsp black pepper
For the tzatziki:
- 2 garlic cloves
- 1/2 cucumber
- Juice from 1/2 lemon
- 2 tsp fresh dill
- 2 mint leaves
- 1/2 cup plain Greek yogurt
- Salt and pepper to taste
- Preheat oven to 400°.
- Then, start by making the tzatziki sauce. Simply place all of the ingredients EXCEPT the yogurt into a blender and pulse for 20-30 seconds. Pour ingredients into a bowl, then stir in the yogurt by hand. Set tzatziki aside.
- Next, chop ends off of the asparagus, then place asparagus on a nonstick baking sheet. Drizzle asparagus with olive oil, lemon juice, salt and pepper, then place it in the oven and roast asparagus for 12-15 minutes depending on how thick your asparagus is.
- While your asparagus is roasting, cook your salmon.
- Pour olive oil into a large skillet (I used my cast iron) and heat skillet over medium high. Then, pour garlic herb seasoning onto a place and dip salmon into the seasoning, making sure both sides of the salmon are coated. Then, place salmon directly into the hot skillet. Place a lid on the skillet and cook salmon for approximately 3-4 minutes on each side. You may need to add more oil to the skillet, so keep an eye on the salmon--you don't want it to stick to the skillet!
- Once the salmon and asparagus are cooked, you can assemble the rest of your salad. Just place the lettuce in a large bowl or on a plate, then top it with the asparagus, salmon, feta cheese, and tzatziki sauce.