How To Make Greek Salmon Salad Bowls
The best thing about salad bowls is that you can customize it however you want! This Greek salmon salad uses seafood to put a Mediterranean twist to this recipe.
Serves:
Ingredients
- 1lbsalmon filets room temperature
- fine sea salt
- freshly-cracked black pepper
- 2tbspolive oil
- 2largebaby arugula
- 1pcavocadopeeled, pitted and chopped into bite-sized pieces
- 1largered bell pepper,cored and chopped into bite-sized pieces
- 1smallred onion peeled and thinly sliced
- 1/2 English cucumberchopped into bite-sized pieces
- olive oilfor dressing
- red wine vinegarfor dressing
Instructions
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Gently pat the salmon filets dry with paper towels, then season on all sides with salt and pepper.
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Heat the olive oil in a large non-stick sauté pan.
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Place the salmon filets flesh-side down, pressing the flesh down a bit if needed so that the entire surface is touching the pan. Cook undisturbed for about 3 to 4 minutes, or until golden.
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Carefully flip and cook the other side for about 2 to 4 more minutes, until the salmon reaches your desired level of doneness and flakes easily with a fork. Transfer salmon to a separate plate and set aside.
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In a large bowl, combine the cooked salmon, arugula, avocado, bell pepper, onion and cucumber.
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Drizzle with a few swirls of olive oil and red wine vinegar, plus a few pinches of dried oregano if desired, and toss until combined.
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Taste and season with extra salt and pepper, if needed.
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Serve immediately, garnished with feta cheese and extra oregano if desired. Or transfer to a sealed container and refrigerate for up to 2 days.
Nutrition
- Calories: 885.35kcal
- Fat: 67.13g
- Saturated Fat: 12.10g
- Monounsaturated Fat: 33.79g
- Polyunsaturated Fat: 13.23g
- Carbohydrates: 21.28g
- Fiber: 10.98g
- Sugar: 7.53g
- Protein: 52.12g
- Cholesterol: 124.74mg
- Sodium: 1304.89mg
- Calcium: 205.18mg
- Potassium: 1904.74mg
- Iron: 3.41mg
- Vitamin A: 248.28µg
- Vitamin C: 140.32mg
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