Greek Salad with Salmon and Creamy Feta Dressing recipe

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

for the dressing

1/2 cup regular mayonnaise, such as Hellmann's

1/2 cup sour cream

6 ounces feta cheese, crumbled

2 tbsp milk (skim, low fat or whole)

1 tbsp freshly squeezed lemon juice

1 clove garlic, roughly chopped

2 tbsp chopped fresh dill

1/4 tsp dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

for the salmon

1 tbsp olive oil

1 lb salmon filets, with skin

a few pinches each garlic salt and pepper

for the salad

5 cups salad greens

1/2 cup grape tomatoes, chopped

1/2 english cucumber, cut into bite sized pieces

1/2 cup kalamata olives, halved cup

1/2 cup crumbled feta cheese

1/2 red onion, thinly sliced

chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.

For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.

Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

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Recipe: Greek Salad with Salmon and Creamy Feta Dressing