Greek Salmon Salad Bowls
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(16)
Ingredients
2 large servings (or 4 small servings)
- 1 pound salmon filets
- fine sea salt and freshly-cracked black pepper
- 1 tablespoon olive oil
- 2 ounces fresh arugula
- 1 large red bell pepper, chopped into bite-sized pieces
- half of an English cucumber, sliced into bite-sized pieces
- half of a small red onion, thinly sliced
- 2/3 cup roasted pepitas
- 1/2 cup crumbled feta cheese
- 1 batch Everyday Dressing
- 1 avocado, sliced or diced
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Preparation
Step 1
Cook the salmon. Season the salmon with a few generous pinches of salt and pepper. Heat the olive oil in a large non-stick sauté pan. Place the salmon filets flesh-side down and cook undisturbed for about 3-4 minutes, or until golden. Flip and cook the other side for about 2-4 more minutes, until the salmon reaches your desired level of doneness and flakes easily with a fork. (Cooking time will also depend on the thickness of the salmon.) Transfer salmon to a clean plate and set aside.
Step 2
Toss. Combine the arugula, bell pepper, cucumber, red onion, pepitas, feta and cooked salmon in a large mixing bowl. Drizzle evenly with the dressing, then gently toss to combine.
Step 3
Serve. Serve immediately, topped with the avocado plus extra feta and/or pepitas, for garnish.
Step 4
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Chef's notes
Dressing:
I recommend mixing an extra 1/2 teaspoon dried oregano into the dressing for this recipe.
