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Salmon Salad with Tahini Dressing




12 cup plain nonfat Greek yogurt

1 Tablespoon tahini

1 teaspoon extra virgin olive oil

2 Tablespoons fresh lemon juice

12 teaspoon cumin

14 teaspoon dried dill

14 teaspoon garlic powder

14 teaspoon coriander

14 teaspoon salt

18 teaspoon pepper


1 teaspoon red wine vinegar

1 teaspoon extra virgin olive oil

14 teaspoon oregano

18 teaspoon dried dill

1 small cucumber, diced

1 cup cherry tomatoes, halved

12 cup sliced red onion

8 cups romaine lettuce

2 ounces crumbled goat cheese

14 cup sliced kalamata olives


1-pound salmon fillets

1 teaspoon dried dill

12 teaspoon dried oregano

14 teaspoon salt

18 teaspoon pepper


Prepare the dressing ahead of time so the flavors have time to meld. In a small bowl, combine all the dressing ingredients together. Whisk until smooth. Store in the refrigerator until ready to serve.

Prepare salmon next. Preheat oven to 425 degrees F. Line a roasting pan or baking sheet with aluminum foil. Place salmon fillets skin-side down on foil. In a small bowl, mix together dill, oregano, salt, and pepper. Sprinkle seasoning mixture over salmon. Bake for 8 to 10 minutes for each 1-inch thickness of salmon. Salmon is done when it flakes easily with a fork.

While salmon is cooking, put salad together. In a medium size bowl, mix together cucumber, tomatoes, onion, vinegar, oil, oregano, and dill. Put lettuce in a large serving bowl. Top with cucumber mixture. Add goat cheese and olives. Cut salmon into bite-size pieces and add to salad (or serve a whole 3-ounce cooked salmon fillet on a plate with each salad. Drizzle with tahini yogurt dressing. Serve with a whole grain roll or a slice of crusty bread.

Nutritional information per serving:
326 calories 20g fat (5g saturated fat) 538mg sodium 11g carbohydrate 3g fiber 26g protein

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Milwaukee, WI 53125, (414) 649-5767