Description
These Greek Salmon Salad Bowls are layered with texture and brightness — crisp arugula, sweet bell pepper, cool cucumber, briny feta, and toasted pepitas, all topped with golden, pan-seared salmon. A simple oregano-laced vinaigrette ties everything together with clean Mediterranean flavor.
Ingredients
Units
For the Salmon
- 1 pound salmon fillets
- Fine sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
For the Salad
- 2 ounces fresh arugula
- 1 large red bell pepper, chopped
- 1/2 English cucumber, sliced
- 1/2 small red onion, thinly sliced
- 2/3 cup roasted pepitas
- 1/2 cup crumbled feta
- 1 avocado, sliced or diced
For the Greek Dressing
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- Juice of 1/2 lemon
- 1 small garlic clove, finely grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, and Dijon. Season with salt and pepper. Taste and adjust if needed. It should be bright and lightly tangy.
- Cook the salmon: Pat the salmon dry and season generously with salt and pepper. Heat the olive oil in a large nonstick or well-seasoned skillet over medium heat. When the oil shimmers, place the salmon flesh-side down and cook without moving for 3 to 4 minutes, until golden and crisp at the edges.
- Flip carefully and cook another 2 to 4 minutes, depending on thickness, until the salmon flakes easily but remains moist in the center. Transfer to a plate and let rest for a few minutes.
- Assemble the salad: In a large bowl, combine the arugula, bell pepper, cucumber, red onion, pepitas, and feta. Break the salmon into large pieces and gently add to the bowl.
- Dress and serve: Drizzle the dressing over the salad and toss lightly, just until everything is coated. Divide into bowls and top with avocado. Serve immediately.
Notes
- Cook salmon just until it flakes easily to avoid drying out.
- Store dressing separately if meal prepping.
- Best enjoyed fresh; avocado should be added just before serving.