Mediterranean Salmon Salad

What really flavors this salad is the creamy dressing. I used low fat Greek yogurt as the base. But you can also use full fat, non fat or even a plant based yogurt to keep things dairy free.

TIPS & TRICKS to make this Recipe: To cook the salmon I pan grilled it. Which means no fat in the pan. So make sure to use a nonstick pan. It took me 3 minutes per side to cook the salmon (1 inch / 2.50 cm thick fillets). Depending on the thickness of the fillets you use, it might take you 2 or even up to 4 minutes per side.

Mediterranean Salmon Salad

Watch Albert preparing this recipe:


  • 2 tbsp garlic infused olive oil 30 ml
  • 2 salmon fillets 8 oz / 250 grams each
  • handful arugula
  • 1 red onion
  • 1/2 english cucumber
  • 20 cherry tomatoes
  • 1/2 cup plain Greek yogurt 150 grams
  • 1 clove garlic
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • 1 tsp dried dill 1 gram
  • pinch sea salt
  • dash black pepper


  1. Add the Greek yogurt into a bowl, finely grate in the garlic, add in the lemon juice, olive oil, dried dill and season with sea salt and a generous portion of black pepper, whisk together until you end up with a creamy sauce, set aside
  2. Add the arugula into shallow bowls, topped off with thinly sliced red onions, thinly sliced cucumbers and the cherry tomatoes cut in half
  3. Heat a nonstick fry pan with a medium-high heat
  4. Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with garlic infused olive oil and rub all over, season each fillet with sea salt and black pepper, just on one side
  5. Once the pan is nice and hot add in the salmon fillets, cook for 3 minutes per side or until just cooked through
  6. Top off each salad with a salmon fillet and spoon the yogurt dressing over the salads, enjoy.

Comments are closed.