Greek Salmon Salad Bowls

Name: Greek Salmon Salad Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 1 lb Salmon (1 pound salmon fillets, 3-4 ounces each); 0 tsp Table Salt (salt and pepper + salt and pepper to taste + 1/2 teaspoon salt (plus more to taste)); ½ tbsp Avocado Oil (1/2 tablespoon avocado or olive oil); 4 cup Romaine Lettuce (4 cups chopped romaine lettuce); 1 cup Cherry Tomato (1 cup cherry tomatoes, halved); ½ cup Green Bell Pepper (1/2 cup diced green bell pepper); 1 cup Kalamata Olive (1 cup kalamata olives); 1 cup Artichoke Hearts (1 cup marinated artichokes, havled); ½ cup English Cucumber (1/2 cup quartered English cucumber); ¼ cup Red Onion (1/4 cup thinly sliced red onion); 6 oz Feta Cheese (6 oz feta cheese, crumbled or cubed); 1 tsp Dried Oregano (1/2 teaspoon dried oregano + 1/2 teaspoon oregano); 1 tbsp Dill (1 tablespoon fresh dill); ¼ cup Olive Oil (1/4 cup olive oil); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 2 cloves Garlic (2 cloves minced garlic); ¼ tsp Black Pepper (1/4 teaspoon black pepper)

Greek-inspired salmon salad bowls with pan-seared salmon, fresh vegetables, feta cheese, and a red wine vinegar dressing.

30 minGreek

Servings4

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Gluten Free
Pescatarian

Ingredients

For 4 servings

Salmon1 lb · 1 pound salmon fillets, 3-4 ounces each
Table Salt0 tsp · salt and pepper + salt and pepper to taste + 1/2 teaspoon salt (plus more to taste)
Avocado Oil½ tbsp · 1/2 tablespoon avocado or olive oil
Romaine Lettuce4 cup · 4 cups chopped romaine lettuce
Cherry Tomato1 cup · 1 cup cherry tomatoes, halved
Green Bell Pepper½ cup · 1/2 cup diced green bell pepper
Kalamata Olive1 cup · 1 cup kalamata olives
Artichoke Hearts1 cup · 1 cup marinated artichokes, havled
English Cucumber½ cup · 1/2 cup quartered English cucumber
Red Onion¼ cup · 1/4 cup thinly sliced red onion
Feta Cheese6 oz · 6 oz feta cheese, crumbled or cubed
Dried Oregano1 tsp · 1/2 teaspoon dried oregano + 1/2 teaspoon oregano
Dill1 tbsp · 1 tablespoon fresh dill
Olive Oil¼ cup · 1/4 cup olive oil
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Garlic2 cloves · 2 cloves minced garlic
Black Pepper¼ tsp · 1/4 teaspoon black pepper

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Steps

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