Greek Salmon Salad with Tomato, Olives, Yogurt Dressing & Breadsticks

Directions

1. Toast the flatbread or naan until crisp, then cut into 1½-inch strips and spread them on a baking sheet.
2. Roast the bread in a 425°F oven for 8–10 minutes, until edges are dry and crisp; remove and set aside.
3. While the bread cooks, heat a nonstick skillet over medium-high heat.
4. Pat the salmon dry and place it on a plate; season the top side with your chosen spices.
5. Add a thin layer of oil to the hot skillet, then lay the salmon skin-side down and cook until the skin is crispy and the flesh is opaque, 3–4 minutes per side. Transfer to a clean plate.
6. Wash and dry all produce; roughly chop the dill leaves (stems discarded) and place them in a bowl with lemon juice.
7. Peel and finely mince the shallot, then whisk it into the yogurt with salt and pepper and a splash of water to loosen; this makes the dressing.
8. Prepare the salad components by trimming and quartering the cucumber, halving the grape tomatoes, and roughly chopping the olives; tear the romaine into bite-sized pieces and add everything to the bowl with the dressing.
9. Flake the salmon into bite-sized pieces and fold them into the salad; plate and serve with the breadsticks on the side.