Total Time
Prep 20 mins
Cook 8 mins

Plain yogurt adds the creamy texture to the garlic-lemon dressing, tossed with greens and parmesan cheese, then topped with broiled salmon. Times given do not include 30 mins chill time.

Ingredients Nutrition


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

5 5

I love, love, loved the creamy/tangy dressing on this salad! It went great alongside the flavors of salmon, parmesan, and olives (I used kalamata). I made this as 1 serving. In cutting down the qty of ingredients, I wasn't able to use my food processor to mix the little amount of dressing, so I decided to just make 4 servings of dressing. This worked out much better. Now I have leftover dressing for salads the rest of the week! I think that the dressing would also be great with shrimp or in a wrap. Thanks Annacia!