Salmon Sliders with Kalamata Olive Yogurt Spread

Use your microwave and some Mediterranean style pantry staples to make these olive and salmon mini sandwiches in minutes.

  • Author: Deanna Segrave-Daly, RDN
  • Yield: 4 servings (2 sliders each) 1x


  • 1 pound skinless salmon, cut into 4 pieces
  • 1/4 teaspoon black pepper
  • ½ cup reduced-fat (2%) plain Greek yogurt
  • 1/3 cup chopped Kalamata olives, pitted and chopped (saving 2 tablespoons of olive juice)
  • 8 mini hamburger buns, split
  • 1/2 of a (12 ounce) jar roasted red peppers
  • 2 Romaine leaves, ripped into 8 pieces total


  1. In a glass pie plate, place the salmon fillets. Sprinkle with black pepper. Cover the dish with plastic wrap leaving a small part open at the edge to vent the steam. Microwave on high power for about 3 minutes. The fish is done when it just begins to separate into flakes (chunks) after being pressed gently with a fork. Cut each fillet in half.
  2. While the fish is cooking, in a small bowl, whisk together the yogurt, olives and olive juice.
  3. To assemble sliders, place a piece of salmon on the half of each bun. Top with a roasted pepper and then a piece of lettuce leaf. Spread the olive yogurt sauce over each top bun and place on the lettuce. Serve immediately.