Grilled Salmon with Tzatziki and Greek Salad

Grilled Salmon with Tzatziki and Greek Salad

Grilled salmon pairs perfectly with an herby salad and lemony tzatziki.


1 6-oz. container low-fat Greek yogurt

2 tbsp. fresh lemon juice

kosher salt

Freshly ground black pepper

2 tbsp. chopped fresh mint

1 tbsp. chopped fresh dill

1 1/4 lb. skinless salmon fillet, cut into 4 pieces

2 tbsp. red wine vinegar

1 tbsp. olive oil

1/2 tsp. Dry Oregano

1 1/2 lb. tomatoes, cut into small wedges

1 seedless cucumber, cut into 1/2" pieces

1/4 red onion, thinly sliced


  1. In a small bowl, mix together yogurt, lemon juice, and 1/4 teaspoon pepper; fold in mint and dill.
  2. Heat grill to medium-high. Season the salmon with 1/4 teaspoon each salt and pepper. Grill until opaque throughout, 3 to 5 minutes per side; transfer to plates.
  3. In a large bowl, whisk together vinegar, oil, oregano, and 1/4 teaspoon each salt and pepper. Toss with tomatoes, cucumber, and onion. Serve with the salmon and tzatziki.

PER SERVING 279 CAL, 10 G FAT (2.5 G SAT FAT), 69 MG CHOL, 340 MG SOD, 36 G PRO, 11 G CAR, 3 G FIBER

Recipe Courtesy: Women’s Day

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