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Salmon Salad

This homemade creamy garlic-lemon dressing recipe is healthful with creamy plain yogurt. Tossed with greens and topped with grilled salmon, this one-dish recipe is worthy of serving to guests.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 30 mins
  • Broil: 8 mins

Salmon Salad



  1. In a small saucepan heat olive oil over medium-low heat. Cook and stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Transfer garlic to a blender container. Add lemon juice, Worcestershire sauce, mustard, water, and pepper. Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside. Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
  2. Thaw salmon, if frozen. Rinse salmon; pat dry. Brush the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
  3. Spray the unheated rack of a broiler pan with nonstick coating. Place the salmon on the rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
  4. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and, if desired, olives. Makes 4 servings.

Nutrition Facts (Salmon Salad)

    Per serving:
  • 234 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 21 mg chol.,
  • 331 mg sodium,
  • 12 g carb.,
  • 4 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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