Yield: about 4 servings


For the salmon: 

  • 4 (6 oz.) salmon fillets, deboned
  • Olive oil
  • Salt and pepper

For the dressing: 

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tbsp. low fat Greek yogurt
  • 1 tbsp. honey
  • 1½ tbsp. Dijon mustard
  • Salt and pepper, to taste

For the salad: 

  • Mixed salad greens and/or lettuce (about 16 oz.)
  • 4 hardboiled eggs, peeled
  • 1-2 ripe avocados
  • Thinly sliced red onion
  • Sliced or quartered grape or cherry tomatoes
« »
  • step 1: HideShow Images

    Preheat the oven to 425˚ F.  Line a baking sheet with foil.  Place the salmon fillets on the baking sheet skin side down.  Brush the top sides lightly with olive oil and season with salt and pepper.  Transfer to the oven and bake until the internal temperature reaches 145˚ F, about 12-15 minutes.

  • step 2: HideShow Images

    Meanwhile, make the salad dressing. Combine the oil, vinegar, yogurt, honey, and mustard in a small bowl or liquid measuring cup.  Whisk rapidly until well combined and emulsified.  Season with salt and pepper, and adjust seasonings to taste.

  • step 3: HideShow Images

    Slice the hardboiled eggs and the avocados.  To serve, plate portions of salad greens on salad plates.  Top with the egg, avocado, tomatoes and red onion as desired.  Remove the salmon fillets from the skin and then transfer use to top the salads.  Flake or slice gently.  Drizzle lightly with the mustard vinaigrette.  Serve immediately.