Print

Greek Salmon Salad Bowls

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Ingredients

For the Salmon

  • 1 pound salmon fillets, 3-4 ounces each
  • salt and pepper
  • 1/2 tablespoon avocado or olive oil

For the Salad

  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced green bell pepper
  • 1 cup kalamata olives
  • 1 cup marinated artichokes, havled
  • 1/2 cup quartered English cucumber
  • 1/4 cup thinly sliced red onion
  • 6 oz feta cheese, crumbled or cubed
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh dill
  • salt and pepper to taste

Greek Vinaigrette

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon oregano
  • 2 cloves minced garlic
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper

Method

  1. Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.
  2. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil.
  3. Cook the salmon 4-5 minutes per side until golden brown and cooked through.
  4. While the salmon is cooking, make the salad and whisk together the dressing.
  5. Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls, place the salmon fillets over the salad, and then drizzle over the dressing.

Keywords: Greek salmon salad, Greek salad, salmon salad, Greek salmon, Mediterranean salmon salad, Mediterranean salmon