Name: Greek Salmon Salad with Tomato, Olives, Yogurt Dressing & Breadsticks
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 flatbreads or naan; 1 small bunch fresh dill; 1 ½ small pkgs grape tomatoes; ¾ cup Kalamata olives, pitted; 1 ½ lemons; ¾ cup plain Greek yogurt; 3 heads romaine lettuce; 1.02 kg salmon fillet; 2 shallots; black pepper; extra virgin olive oil; garlic powder; oregano, dried; salt

Greek Salmon Salad with Tomato, Olives, Yogurt Dressing & BreadsticksGreek Salmon Salad with Tomato, Olives, Yogurt Dressing & Breadsticks — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 flatbreads or naan

1 small bunch fresh dill

1 ½ small pkgs grape tomatoes

¾ cup Kalamata olives, pitted

1 ½ lemons

¾ cup plain Greek yogurt

3 heads romaine lettuce

1.02 kg salmon fillet

2 shallots

black pepper

extra virgin olive oil

garlic powder

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Drizzle oil over flatbread, season with spices, and cut into 1½-inch wide strips; transfer to a large baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until crispy, 8-10 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate. Season with spices on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate and set aside.

While the salmon is cooking, wash and dry the fresh produce.

Shave dill leaves off the stems; discard stems and mince the leaves. Place in a large bowl.

Juice lemons into the bowl with the dill.

Peel and mince shallots. Add to the bowl along with yogurt, water, salt, and pepper; stir to combine the dressing.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the dressing.

Halve grape tomatoes and add to the bowl.

Roughly chop olives and add to the bowl.

Chop (or tear) lettuce into bite-sized pieces. Add to the bowl and toss to combine the salad.

Using a fork or your hands, flake the salmon into bite-sized pieces.

Divide salad between plates or bowls and top with salmon. Serve with breadsticks on the side and enjoy!

Open this recipe in Flambette