Salmon Salad With Herbed Yogurt

salmon-salad-herbed-yogurt
Photo by Jen Causey
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 481 calories
    • Fat 23.9 g
    • Sat Fat 4.1 g
    • Cholesterol 113 mg
    • Sodium 1090 mg
    • Protein 47 g
    • Carbohydrate 20 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 128 mg

Stir together the yogurt, 1 tablespoon 
of the lemon juice, 1 tablespoon of the dill, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. 
Sprinkle the salmon with ¾ teaspoon of the salt and ¼ teaspoon of the pepper. Cook the salmon in batches until just cooked through, 2 to 3 minutes per side.

Toss together the spring greens and the remaining 2 tablespoons of oil, 1 tablespoon of lemon juice, and ½ teaspoon of salt. Divide the salad among 4 plates. Top each with the beans, shallot, cucumber, salmon, herbed yogurt, and the remaining dill.

Ingredients

  1. Check cup Greek yogurt
  2. Check 2 tablespoons fresh lemon juice, divided
  3. Check 2 tablespoons chopped fresh dill, divided
  4. Check 1 ¾ teaspoons kosher salt, divided
  5. Check ½ teaspoon black pepper, divided
  6. Check 3 tablespoons extra-virgin 
olive oil, divided
  7. Check 4 6-ounce salmon fillets
  8. Check 1 5-ounce package baby spring greens mix
  9. Check 1 15-ounce can white beans, rinsed and drained
  10. Check 1 small shallot, thinly sliced
  11. Check ½ English cucumber, sliced

Directions

  1. Stir together the yogurt, 1 tablespoon 
of the lemon juice, 1 tablespoon of the dill, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. 
Sprinkle the salmon with ¾ teaspoon of the salt and ¼ teaspoon of the pepper. Cook the salmon in batches until just cooked through, 2 to 3 minutes per side.
  3. Toss together the spring greens and the remaining 2 tablespoons of oil, 1 tablespoon of lemon juice, and ½ teaspoon of salt. Divide the salad among 4 plates. Top each with the beans, shallot, cucumber, salmon, herbed yogurt, and the remaining dill.