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salmon salad
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5 from 2 votes

Garlic Salmon Salad with Tzatziki

This garlic salmon salad featured pan-seared salmon on top of a bed of lettuce drizzled with homemade tzatziki sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: homemade tzatziki sauce, salmon salad
Servings: 2
Calories: 566kcal
Author: Erin


for the salad:

  • 4 cups spring mix lettuce
  • 2 tablespoon feta cheese
  • 1 bunch asparagus
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • Salt and pepper

For the salmon:

  • 2 salmon fillets
  • 1 tablespoon olive oil
  • 2 tablespoon garlic herb seasoning
  • ¼ teaspoon black pepper

For the tzatziki:

  • 2 garlic cloves
  • ½ cucumber
  • 2 tablespoon lemon juice
  • 2 teaspoon fresh dill
  • 2 mint leaves
  • ½ 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.
  • Enjoy!


*You're going to use ½ 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.


Calories: 566kcal | Carbohydrates: 16g | Protein: 45g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 306mg | Potassium: 1226mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4492IU | Vitamin C: 17mg | Calcium: 201mg | Iron: 3mg