These Greek Salmon Salad Bowls feature quick pan-seared salmon, crisp veggies and greens, creamy avocado, tangy feta, and a zesty lemon dressing. So fresh and flavorful and ready to go in just 25 minutes!
Say hello to the Greek-inspired salmon salad bowls that my husband and I make on major repeat. ♡
Somehow this recipe worked its way into our regular lunch rotation a few years ago when my husband and I started working from home together. And years later, it still continues to be one of our absolute faves. We’ve learned that if we tag team it — I usually pan-sear the salmon and make the dressing while Barclay chops the veggies — this salmon salad can be ready to go in less than 15 minutes. And on busy days when we’re craving a fast, fresh, flavorful, feel-good meal, this salad always hits the spot.
The ingredients here are simple and endlessly flexible. You just need some fresh salad greens, a few crisp veggies, one ripe avocado, a sprinkling of tangy feta (or goat cheese), crunchy pepitas (or your choice of nuts or seeds), and a batch of my quick everyday dressing (made with either lemon juice or red wine vinegar). Then just pan-sear a few filets of salmon on the stove, flake them into the salad, and you’re good to go.
Let’s make some salmon salad!
Greek Salmon Salad Bowls Ingredients:
Alright, a few quick ingredient notes before we get to the recipe! To make these Greek salmon salad bowls, you will need:
Salmon: Feel free to use any variety of salmon that you love best. Since we will be flaking the cooked salmon into the salad, it doesn’t matter if you cook multiple filets or one large slab of salmon — you will just need about one pound of salmon in total.
Arugula: I love the peppery flavor and hearty texture of arugula in this salad, but any greens that you love best will do.
Veggies: I used a crisp mix of fresh bell pepper, English cucumber and red onions. (If you would like to mellow the flavor of the sliced onions, just rinse them briefly under cold running water before adding them to the salad.)
Feta cheese: Feta adds such a great tangy flavor to the salad. But we also occasionally make this recipe with goat cheese or creamy burrata, which are also delicious.
Avocado: Feel free to dice or slice the avocado for this salad.
Nuts/seeds: We typically toss in a handful of roasted pepitas, but toasted walnuts, almonds or sunflower seeds would also be great options.
Everyday dressing: You will need one batch of my favorite everyday dressing, to which I recommend adding 1/2 teaspoon of dried oregano for this particular salad.
Here are a few other potential ways to customize your Greek salmon salad bowls…
Bake (instead of pan-sear) the salmon: Here’s my favorite method if you prefer to bake the salmon.
Add extra seasonings to the salmon: I usually just stick with salt and pepper, but feel free to add any extra herb blends or seasonings to the salmon that you prefer.
Add tomatoes: Fresh cherry or sun-dried tomatoes would also be delicious in this salad.
Add olives: We often add in a handful of Kalamata olives if we have a jar on hand.
Use a different protein: We occasionally make this salad with good-quality canned fish (tuna, salmon, mackerel, etc) when wanting to save time, but you could also pan-sear any other type of fish that sounds good. Or chicken, steak, or shrimp would be great protein options in this salad as well.
Use different greens/veggies/cheese: All of these ingredients are quite flexible if you would like to sub in a different type of salad greens, veggies or cheese in this salad.
More Favorite Salad Recipes:
Here are some more favorites that you are welcome to serve as side salads, or gussy up (just like we did here) as an entrée:
Cook the salmon. Season the salmon with a few generous pinches of salt and pepper. Heat the olive oil in a large non-stick sauté pan. Place the salmon filets flesh-side down and cook undisturbed for about 3-4 minutes, or until 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.) Transfer salmon to a clean plate and set aside.
Toss. Combine the arugula, bell pepper, cucumber, red onion, pepitas, feta and cooked salmon in a large mixing bowl. Drizzle evenly with the dressing, then gently toss to combine.
Serve. Serve immediately, topped with the avocado plus extra feta and/or pepitas, for garnish.
Dressing: I recommend mixing an extra 1/2 teaspoon dried oregano into the dressing for this recipe.