“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.

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