Greek Salmon Salad Bowls
- Yield 2
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Greek Salmon Salad Bowls is a salad recipe on Avoteb. The yield on the card is 2. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 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
Method
Leave the salmon. Salt the salmon with a few generous pinches of salt and pepper. Warm the olive oil in a large non-stick sauté pan. Set the salmon filets flesh-side down and cook undisturbed for about 3-4 minutes, or until the edges turn 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.) move salmon to a clean plate and keep nearby.
Turn Mix the arugula, bell pepper, cucumber, red onion, pepitas, feta and cooked salmon in a large mixing bowl. Spoon evenly with the dressing, then gently toss to combine.
Plate Plate while it is hot, topped with the avocado plus extra feta and/or pepitas, for finish.
