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Salmon Salad with Tahini Yogurt Dressing

A main-dish salad packed with goodness, flavor and nutrition, topped off with a creamy tahini and yogurt based dressing. 

Course Salad
Cuisine American
Keyword dinner salad, easy, fast, greek yogurt, salmon, tahini
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Jessica Nelson

Ingredients

For the Salmon

  • 2 salmon fillets
  • 2 tsp olive oil
  • salt and pepper to taste

For the Salad

  • 3-4 cups baby romain greens
  • 1/2 red onion, sliced paper thin
  • 1 cup cherry tomatoes
  • 1 avocado, sliced or cubed
  • 1 Persian cucumber, sliced paper thin or any thin-skinned cucumber variety
  • 1/2 cup roasted sunflower seeds
  • 4 slices bacon, cooked crisp and crumbled
  • 1/4 cup fresh pea shoots as garnish

For the Dressing

  • 3/4 cup baby spinach leaves
  • 1/4 cup tahini
  • 1/2 cup Greek yogurt, plain
  • 1/4 cup water
  • 1 tbsp white wine vinegar
  • 1 lemon, juiced
  • 1 tbsp pure maple syrup or honey
  • 1 clove garlic, minced
  • 1 tbsp dried dill
  • 1 tsp salt
  • 1 tsp pepper

Instructions

To Cook the Salmon

  1. Preheat a frying pan over medium heat. Add olive oil to the pan. Place salmon fillets in the pan and cook for 2-3 minutes on each side. You will know they are done with the color turns from bright pink to light pink. Season with salt and pepper. Remove from the pan and set aside until ready to serve on the salad. 

For the Salad

  1. Either assemble all salad ingredients in a large bowl, or assemble onto 4 individual plates. 

For the Dressing

  1. In a blender, add all dressing ingredients and blend on low until combined.