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.
Servings 4
Calories 518kcal
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: 2tostadas | Calories: 518kcal | Carbohydrates: 29g | Protein: 29g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1384mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 2mg
