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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 tostada shells
- 1 cup Greek Tzatziki Sauce (homemade or store-bought)
- thinly sliced jalapeño (optional garnish)
- 1 pound salmon
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup halved cherry tomatoes
- 1 cup English cucumber (shredded)
- 1/4 cup sliced kalamata olives
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- 1
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.
- 2
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.
- 3
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.