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Greek Salmon Tostadas

    Tostada shells are topped with creamy cucumber tzatziki sauce, roasted salmon and a Greek vegetable tapenade with Kalamata olives and feta cheese.

    Greek salmon tostadas.

    While cooking for a family of 4, it can be easy to fall into some monotony with our dinner plans. Sometimes, I just want something different. This week, I’m switching up what you’ll serve for Taco Tuesday. Greek food with some Mexican flair, my Greek Salmon Tostadas are a delicious twist on the crunchy taco dish.

    Ingredients

    • Tostada shells: Crunchy flat taco shells made from either corn or flour.
    • Tzatziki sauce: Creamy yogurt, fresh dill, cucumber, and bright lemon juice, Greek tzatziki is delicious and can be made easily at home!
    • Salmon: Roasted simply in olive oil, salt, pepper, and oregano until flaky, it is tasty and quick!
    • Vegetable tapenade: A fresh, bright mix of cherry tomatoes, shredded cucumber, Kalamata olives, and feta cheese.

    How to Make Greek Tzatziki Sauce

    Adding yogurt to bowl

    While you can use store-bought tzatziki sauce for your Greek Salmon Tostadas, it is super easy to make at home. Start by adding your yogurt in a small bowl.

    Freshly grating garlic into bowl

    Next, freshly grate in some garlic.

    adding dill to yogurt

    Then add some dill seasoning, fresh or dried.

    Adding lemon juice to yogurt sauce

    Finish with fresh lemon juice and some salt, then stir it together.

    How to Make Greek Salmon Tostadas

    Liz seasoning salmon

    To start your Greek Salmon Tostadas, preheat your oven to 400 and season your salmon with olive oil, salt, pepper, and oregano. Place it on a prepared baking sheet, and roast for about 15-20 minutes.

    Making Greek vegetable tapenade

    While the salmon is cooking, make your vegetable tapenade by combining halved cherry tomatoes, shredded cucumber, diced Kalamata olives, and feta cheese. Dress it with olive oil and lemon juice, then stir together.

    Seasoning cooked salmon

    When your salmon is finished, it will flake easily, and be a bright orangey-pink.

    Assembling salmon tostada

    Assemble your tostadas by layering tzatziki sauce on a tostada shell, then top with some of the roasted salmon.

    Adding tapenade to tostada

    Top the salmon with the vegetable tapenade, and garnish with jalapeño slices.

    Greek salmon tostadas.

    Serve and enjoy this delicious twist of Greek Salmon Tostadas!

    Switch Things Up

    • Make it gluten free. Make sure your tostadas are made from corn tortillas to keep this dish gluten free.
    • Make it vegetarian. Skip the fish, and just eat it with the tzatziki and tapenade, still delicious and filling!

    Frequently Asked Questions:

    Should you eat the skin on salmon?

    When cooked correctly, the skin on salmon can be crisp and delicious. But its a personal preference, some people like it and others don’t.

    What is the best method to cook salmon?

    Salmon can be roasted in the oven, cooked on the grill, or seared on the stove. All are delicious ways to cook this fish.

    How do you store leftover Greek salmon tostadas?

    Keeping all parts in separate, air-tight containers in the fridge, leftovers will last up to 3 days.

    Greek salmon tostadas.

    More Mediterranean Recipes

    Eat It, Like It, Share It!

    Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

    Liz eating Greek Salmon Tostadas

    If like me, you are looking for a way to switch up your dinner plan, then my Greek Salmon Tostadas are sure to please.

    No fork required.

    Greek salmon tostadas

    Greek Salmon Tostadas

    5 stars average
    Tostada shells are topped with creamy cucumber tzatziki sauce, roasted salmon and a Greek vegetable tapenade with Kalamata olives and feta cheese.
    PREP: 10 mins
    COOK: 20 mins
    TOTAL: 30 mins
    Servings: 4

    Ingredients
     

    • 8 tostada shells
    • 1 cup Greek Tzatziki Sauce (homemade or store-bought)
    • thinly sliced jalapeño (optional garnish)

    Roasted Salmon

    • 1 pound salmon
    • 1 tablespoon olive oil
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Greek Vegetable Tapenade

    • 1 cup halved cherry tomatoes
    • 1 cup English cucumber (shredded)
    • ¼ cup sliced kalamata olives
    • ¼ cup crumbled feta cheese
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice

    Instructions
     

    • Pre-heat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray then place salmon on top. Drizzle with olive oil then sprinkle with salt, pepper and oregano. Bake until it flakes easily with a fork, about 15-20 minutes; set aside.
    • While salmon is baking, make the Greek Tzatziki Sauce in a medium bowl; set aside. Next, make the Greek Vegetable Tapenade by mixing together all ingredients in a medium bowl. Toss well then adjust seasoning accordingly; set aside.
    • To assemble, place the tostadas on a plate and spread a couple tablespoons of tzatziki sauce on each. Next, top with flaked salmon then top with a couple tablespoons of the Greek Vegetable Tapenade. Garnish with thinly sliced jalapeños if you wish for a little kick. Serve immediately.

    Nutrition

    Serving: 2tostadasCalories: 518kcalCarbohydrates: 29gProtein: 29gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1384mgPotassium: 776mgFiber: 3gSugar: 4gVitamin A: 534IUVitamin C: 11mgCalcium: 186mgIron: 2mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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