Home & Leisure

EatingWell: This easy grilled salmon recipe is packed with flavor

Amy Riolo, EatingWell on

Published in Variety Menu

Lemon, garlic and herbs make a simple, flavorful marinade for the healthy fish souvlaki. The yogurt-based tzatziki sauce and green beans complete this healthy dinner recipe that’s as suited to entertaining as it is to family meals.

Salmon Souvlaki with Tzatziki & Green Beans

Serves 4

Active Time: 20 minutes

Total Time: 1 hour

1/2 cup lemon juice

5 tablespoons minced garlic, divided (about 10 cloves)

5 tablespoons chopped fresh Italian parsley, divided

4 tablespoons chopped fresh oregano or 4 teaspoons dried

2 tablespoons extra-virgin olive oil, divided

1 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 pound skinless salmon fillet, cut into 1-inch cubes

1 1/2 cups low-fat plain Greek yogurt

1 English cucumber, grated (3/4 cup)

4 tablespoons chopped fresh dill, divided

1 small yellow onion, diced (3/4 cup)


1 (15-ounce) can no-salt-added diced tomatoes

1 pound thin green beans (French-style/haricots verts), trimmed

1. Combine lemon juice, 2 tablespoons garlic, 4 tablespoons parsley, oregano, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.

2. Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 tablespoons dill, 1 tablespoon garlic, and 1/4 teaspoon salt. Refrigerate the tzatziki until ready to serve.

3. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 tablespoons garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 tablespoons dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over high heat. Add green beans; stir to coat. Reduce heat to low, cover, and simmer until the beans are tender, 10 to 15 minutes. Remove from heat and set aside, covered.

4. Preheat grill to medium-high.

5. Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.

6. Oil the grill rack. Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.

7. Transfer the green beans to a serving platter and sprinkle with the remaining 1 tablespoon parsley. Serve with the salmon and the tzatziki.

Tasty tips

Clean grill rack well before grilling to prevent fish from sticking. To oil grill rack, soak a paper towel with vegetable oil, hold it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)

Recipe nutrition per serving: 1 skewer + 1/2 cup tzatziki + 1 1/4 cups green beans. 367 Calories, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 62 mg, Carbohydrates: 27 g, Fiber: 5 g, Total Sugars: 13 g, Protein: 36 g, Sodium: 693 mg, Potassium: 1043 mg, Iron: 3 mg, Folate: 85 mcg, Calcium: 262 mg, Vitamin A: 2425 IU, Vitamin C: 61 mg.


(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.



blog comments powered by Disqus



Dogs of C-Kennel Rose is Rose Rick McKee Brilliant Mind of Edison Lee A.F. Branco Between Friends