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Greek Salmon Salad Bowls

Greek Salmon Salad Bowls

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 large servings (or 4 small servings) 1x


These Greek Salmon Salad Bowls are packed with delicious, feel-good ingredients and easy to make in just 20 minutes!  See notes above for possible ingredient variations.


  • 1 pound salmon filets*, room temperature
  • fine sea salt and freshly-cracked black pepper
  • 2 tablespoons olive oil
  • 2 large handfuls baby arugula
  • 1 avocado*, peeled, pitted and chopped into bite-sized pieces
  • 1 large red bell pepper, cored and chopped into bite-sized pieces
  • 1 small red onion, peeled and thinly sliced
  • half of an English cucumber, chopped into bite-sized pieces
  • olive oil and red wine vinegar, for dressing
  • optional toppings: crumbled feta cheese and dried oregano


  1. Gently pat the salmon filets dry with paper towels, then season on all sides with salt and pepper.
  2. Heat the olive oil in a large non-stick sauté pan.  Place the salmon filets flesh-side down, pressing the flesh down a bit if needed so that the entire surface is touching the pan.  Cook undisturbed for about 3-4 minutes, or until golden.  Carefully 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.  Transfer salmon to a separate plate and set aside.
  3. In a large bowl, combine the cooked salmon, arugula, avocado, bell pepper, onion and cucumber.  Drizzle with a few swirls of olive oil and red wine vinegar, plus a few pinches of dried oregano if desired, and toss until combined.
  4. Taste and season with extra salt and pepper (plus any extra oil, vinegar and/or oregano), if needed.
  5. Serve immediately, garnished with feta cheese and extra oregano if desired.  Or transfer to a sealed container and refrigerate for up to 2 days.


*Salmon: Feel free to use salmon with or without skin.  Cooking time will vary according to the thickness of your filets.

*Avocado: If prepping this salad in advance, I recommend waiting to add the avocado until just before serving so that it does not brown in the fridge.