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This easy grilled salmon recipe is packed with flavor. 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.
Prep/Cook Time: 1 Hour, Servings: 4
Ingredients
- ½ 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
- ½ teaspoon ground pepper, divided
- 1 pound skinless salmon fillet, cut into 1-inch cubes
- 1½ 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
Directions
- 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.
- 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.
- 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.
- Preheat grill to medium-high.
- Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.
- 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.
- Transfer the green beans to a serving platter and sprinkle with the remaining 1 tablespoon parsley. Serve with the salmon and the tzatziki.
© Dotdash Meredith. All rights reserved. Used with permission.

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