Super Easy Dinner: Deconstructed Greek Salad with Roasted Salmon and Yogurt Sauce

When I think healthy food, two things that always come to mind are fish and salads. With both of these things I am kind of a novice, but I was able to adapt a recipe I saw on Ten Dollar Dinners with Melissa D’Arabian. She made a Greek Salad with roasted salmon. While I was watching her I couldn’t help but think that she just paired my two favorite healthy things.

My version turned into a Deconstructed Greek Salad with Roasted Salmon and some Yogurt Sauce, and here’s why. Everyone in my family is so picky when it comes to their salads. My husband doesn’t like tomatoes, the boys don’t like peppers, Coco doesn’t like olives, and none of the kids like are that crazy about a lot of lettuce. So I cut everything up that I normally would, but displayed it in a way that everyone could just take what they wanted for their salad. I have decided that this is how we are going to do salads from now on. The kids loved all the veggies and feta cheese, and spent a lot of time dipping pita chips in the yogurt sauce.

The best part of this dish is it is a “throw together meal” as it doesn’t require a lot of actual cooking and it takes about 15 minutes to prepare. By the time you put the salmon in the oven, you can mix up the sauce and cut the veggies. Then dinner is served. No more excuses for an unhealthy meal due to lack of time around here.

Deconstructed Greek Salad, Roasted Salmon and Yogurt Sauce

12 oz of fresh Salmon sliced into 3 oz pieces

1 lemon zested and cut into wedges

1 head romaine lettuce washed and cut into bite sized pieces

1 package of grape tomatoes cut in half

1 cucumber seeded and chopped

2 bell peppers cut into strips

1 14 oz can black or Kalmata olives

1 very small red onion cut into thin slices

1 6 oz package of feta cheese crumbles

1 bag of plain pita chips

Salt and Pepper to taste.

Yogurt Sauce

1 1/2 cups plain Greek yogurt

1 lemon zested and juiced

1 clove of garlic finely minced

1 tsp dried oregano

Salt and Pepper to taste.

Preheat oven to 400 degrees.

In small baking dish sprayed with cooking spray place salmon. On top of each salmon filet put a pinch of salt, black pepper, and some lemon zest. Put in the oven and roast for 15 minutes.

While the salmon cooks, place vegetables and feta cheese on a large platter. Then, make the yogurt sauce by mixing together the yogurt, lemon zest, lemon juice, garlic, oregano, salt and pepper. Put in a small serving bowl.

Remove the salmon from oven and squeeze a little lemon juice on top. Then serve with vegetable platter, yogurt sauce and pita chips and let everyone construct their own salads.

*Side note. I also had some balsamic vingegrette on the table in case no one likes the yogurt sauce.

I hope you enjoy this dinner as much as we did. Brian is still talking about it.