This Blackened Salmon Salad with Greek Yogurt Dill Dressing has it all – fish, veggies, flavor, yogurt, and herbs. Best of all, it’s healthy, low carb and Keto friendly.
Note: This post contains Amazon affiliate links.
A yummy yogurt and dill dressing is the perfect compliment.
The salad has 3 stages to it: the salad prep, searing the salmon, and whipping up the dressing. I’ll briefly walk you through each stage. (The entire recipe is posted at the bottom of this entry.)
The first stage is prepping all the greens and veggies for the salad. This takes the most time, so I do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them. I have this exact stainless steel salad spinner and I love it! The large capacity is especially handy. I love that the outer bowl is stainless steel while the inner basket is BPA free. Check it out if you’re looking for a deluxe salad spinner!
Stainless Steel Salad Spinner
Next, wash and prep your veggies. In this salad, I included tomatoes, radishes, and cucumber. Wash, slice and dice them and add to your greens. Check on your eggs. If they’re ready, go ahead and cool and peel them and add to salad.
Once your salad is complete, prep the salmon for pan searing. The salmon will cook quickly with this method. I rinse and dry the salmon and season it liberally with a blackening seasoning and then pan-sear it, flesh side down, in a well-oiled pan for a few minutes until a crust has formed. I reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.
The last step is to make the Greek yogurt and dill salad dressing. You will need yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. You will also need a high powdered blender. I use a Vitamix. Dump all ingredients into the Vitamix and blend to combine.
You’ll have a creamy, tasty dressing ready to spice up your salad.
But first…remove the skin from the salmon that’s been resting on the plate. Carefully place a salmon fillet on top of your salad. I like to leave mine intact, but you could chunk it up if you prefer.
Drizzle some of the creamy Greek yogurt and dill dressing over the salad.
Make sure you give the salmon some dressing, too!
Go forth and enjoy your healthy pan-seared blackened salmon salad with Greek yogurt dill dressing!
Blackened Salmon Salad With Greek Yogurt Dill Dressing
- 2 salmon fillets
- Blackening seasoning
- Olive oil
- 2 eggs, hard-boiled
- Mixed greens, organic, rinsed and dried
- Baby spinach, organic, rinsed and dried
- 3-5 radishes, sliced
- 2 large tomatoes, cut into large wedges
- 1 medium cucumber, peeled and cubed
- 1 cup organic Greek yogurt, plain
- 1 teaspoon garlic powder OR 1 clove garlic, minced
- ½ teaspoon onion powder
- 2 Tablespoon fresh dill, chopped (or about 4 sprigs fresh dill - no need to chop)
- 2 Tablespoons fresh lemon juice
- ½ teaspoon salt
- The salad has 3 stages to it: the salad prep, searing the salmon, and making the dressing. Instructions are divided into stages.
- Stage 1: Prepping greens and veggies
- Prepping the greens and veggies takes the most time, so do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them. Divide greens among your salad bowls or plates.
- Wash and prep your veggies: tomatoes, radishes, and cucumber. For the tomatoes, cut into wedges; for the radishes and cucumber, slice them as thin as possible. Divide veggies among the greens.
- Check on the eggs. If they're ready, go ahead and cool and peel them. Slice them and divide among each salad.
- Stage 2: Pan-sear the salmon
- Prep the salmon for pan searing. The salmon will cook quickly with this method. Rinse and dry the salmon and season it liberally with a blackening seasoning.
- In a well-oiled pan, heated to high, pan-sear the salmon, flesh side down, for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water to the pan and put a lid on it to finish cooking the salmon all the way through. Once cooked, remove from pan onto a plate to rest, skin side down.
- Stage 3: Making the Greek Yogurt And Dill Dressing
- The last step is to make the Greek yogurt and dill salad dressing. To a blender, add the yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. Blend to combine. Use immediately or refrigerate up to 3 days.
- Completing the salad
- Remove the skin from the salmon that's been resting on the plate. Carefully place a salmon fillet on top of each salad. Drizzle the salads with dressing and serve.
3.5.3208
Don’t forget to pin and share!
Save
