Why You’ll Love Greek Salmon Salad Bowls Recipe
This recipe is ready in just 25 minutes, making it perfect for lunch or a fast dinner. It has a great balance of protein, healthy fats, crunchy vegetables, and creamy toppings. The flavors are fresh, tangy, savory, and easy to customize with whatever vegetables or dressing you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon filets
- Fine sea salt
- Freshly cracked black pepper
- Olive oil
- Fresh arugula
- Red bell pepper
- English cucumber
- Red onion
- Roasted pepitas
- Crumbled feta cheese
- Everyday dressing
- Avocado
Directions
Season the salmon with salt and pepper. Heat olive oil in a large non-stick sauté pan, then place the salmon flesh-side down. Cook for 3 to 4 minutes until golden, then flip and cook for another 2 to 4 minutes, or until the salmon flakes easily with a fork.
In a large mixing bowl, combine the arugula, bell pepper, cucumber, red onion, pepitas, feta, and cooked salmon. Drizzle with the dressing and gently toss everything together.
Serve immediately with sliced or diced avocado on top. Add extra feta or pepitas for garnish if desired.
Servings and timing
This recipe makes 2 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
Use spinach, romaine, or mixed greens instead of arugula. Swap salmon for grilled chicken, shrimp, or chickpeas. Add cherry tomatoes, olives, quinoa, or rice to make the bowls heartier. For extra flavor, use a lemon-herb dressing or a creamy Greek yogurt dressing.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing and avocado separate if possible to prevent the salad from getting soggy.
Reheat the salmon gently in a skillet over low heat or enjoy it cold over the salad. Avoid microwaving for too long, as salmon can dry out quickly.
FAQs
Can I use frozen salmon?
Yes, just thaw it fully before cooking and pat it dry so it sears nicely.
Can I bake the salmon instead?
Yes, bake it at 400°F until it flakes easily with a fork.
What dressing works best?
A lemon vinaigrette, Greek dressing, or simple olive oil and vinegar dressing works well.
Can I make this salad ahead of time?
Yes, but store the dressing, salmon, and avocado separately until serving.
Can I use another green instead of arugula?
Yes, spinach, romaine, spring mix, or kale all work.
Is this recipe good for meal prep?
Yes, it works well for meal prep if the ingredients are stored separately.
Can I leave out the feta?
Yes, you can skip it or use a dairy-free alternative.
What can I use instead of pepitas?
Try sunflower seeds, almonds, walnuts, or pistachios.
How do I know when salmon is cooked?
It should flake easily with a fork and look opaque in the center.
Can I add grains to the bowl?
Yes, quinoa, couscous, rice, or farro make it more filling.
Conclusion
Greek Salmon Salad Bowls are quick, colorful, and packed with fresh Mediterranean-inspired ingredients. With tender salmon, crisp vegetables, feta, avocado, and crunchy pepitas, this is an easy meal that tastes bright, balanced, and satisfying.
Greek Salmon Salad Bowls
These Greek Salmon Salad Bowls are packed with flaky salmon, crisp vegetables, creamy avocado, and tangy feta, all tossed in a flavorful dressing. A fresh and satisfying meal ready in just 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 1 pound salmon filets
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
- 1 tablespoon olive oil
- 2 ounces fresh arugula
- 1 large red bell pepper, chopped into bite-sized pieces
- 1/2 English cucumber, sliced into bite-sized pieces
- 1/2 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
Instructions
- Season the salmon with salt and pepper. Heat the olive oil in a large non-stick sauté pan over medium heat.
- Place the salmon flesh-side down and cook undisturbed for 3–4 minutes until golden. Flip and cook for 2–4 minutes more, until the salmon flakes easily with a fork. Transfer to a plate and set aside.
- In a large mixing bowl, combine the arugula, bell pepper, cucumber, red onion, pepitas, feta cheese, and cooked salmon.
- Drizzle the dressing evenly over the salad and gently toss to combine.
- Serve immediately topped with avocado and additional feta or pepitas if desired.
Notes
- Use baby spinach or mixed greens in place of arugula if preferred.
- Store leftover salad and dressing separately for best freshness.
- Cooked chicken can be substituted for salmon.
- Add olives or cherry tomatoes for extra Mediterranean flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 820 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 56 g
- Saturated Fat: 11 g
- Unsaturated Fat: 41 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 10 g
- Protein: 51 g
- Cholesterol: 115 mg
