Creamy Salmon Salad Recipe
Creamy salmon salad with tapenade
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Ingredients
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Salad Base
Creamy Dressing
Tapenade
Method
Preparation of Salmon
- 1
Cook the Salmon
Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and black pepper. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove from the oven and allow to cool.
Salad Assembly
- 2
Prepare Salad Ingredients
While the salmon is cooling, wash and dry the mixed salad greens. Slice the cherry tomatoes in half, peel and dice the cucumber, and thinly slice the red onion.
- 3
Combine Salad Ingredients
In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion. Toss gently to combine.
Dressing Preparation
- 4
Mix the Creamy Dressing
In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Whisk together until smooth and creamy.
Tapenade Preparation
- 5
Prepare the Tapenade
In a food processor, combine the Kalamata olives, capers, garlic clove, and olive oil. Pulse until the mixture is coarsely blended but still has some texture.
Final Assembly
- 6
Combine Everything
Flake the cooled salmon into bite-sized pieces and add it to the salad mixture. Drizzle the creamy dressing over the salad and toss gently to coat. Top with a generous spoonful of tapenade.
- 7
Serve
Serve immediately as a light lunch or dinner. Enjoy your creamy salmon salad with tapenade!