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Garlic Salmon Salad with Tzatziki

Garlic Salmon Salad with asparagus and tzatziki | thealmondeater.com

This garlic salmon salad featured pan-seared salmon on top of a bed of lettuce drizzled with homemade tzatziki sauce.

Scale

Ingredients

for the salad:

For the salmon:

For the tzatziki:

Instructions

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. While your asparagus is roasting, cook your salmon.
  5. 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!
  6. 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.
  7. Enjoy!

Notes

*You’re going to use 1/2 a cucumber for the tzatziki sauce, so feel free to use the other half in the actual salad itself! Something I should have done by forgot to do.

Keywords: salmon salad, homemade tzatziki sauce, garlic salmon salad, mediterranean