If you want a fresh, satisfying meal that feels light yet filling, these Greek Salmon Salad Bowls are a beautiful option.
Tender pan-seared salmon sits on a bed of crisp arugula with sweet bell pepper, cool cucumber, thin red onion, creamy avocado, briny feta, and crunchy pepitas. Everything is tossed with a simple Greek vinaigrette made with olive oil, lemon, garlic, and oregano.
This is the kind of meal that feels restaurant quality yet comes together at home in about 25 minutes.It is balanced, vibrant, and deeply nourishing.
What You’ll Love About This Greek Salmon Salad Bowl
- Quick and easy: Ready in under 30 minutes, which makes it perfect for busy weeknights.
- Packed with protein: Salmon provides high-quality protein and omega 3 fatty acids to keep you satisfied and energized.
- Fresh Mediterranean flavor: Lemon, oregano, olive oil, and feta create a bright, vibrant bowl.
- Naturally gluten free: Made with simple whole ingredients that support steady energy.
- Great for meal prep: The components store well separately and assemble beautifully the next day.
- Balanced and nourishing: Healthy fats, fiber, and protein work together to keep you feeling steady instead of heavy.
Greek Salmon Salad Bowl Ingredients
For the Salad:
- Salmon Fillets: Rich in protein and omega 3 fatty acids for a nourishing, satisfying base.
- Olive Oil: Helps create a golden sear and adds heart healthy fats.
- Sea Salt and Black Pepper: Enhance the natural flavor of the salmon.
- Arugula: Peppery and fresh, it adds brightness and depth. You can swap for baby spinach or chopped romaine.
- Red Bell Pepper: Sweet, crisp, and full of vitamin C. You can use any bell pepper to add the a little crunch.
- English Cucumber: Cool and refreshing with a satisfying crunch. I like to leave the skin on and thinly slice.
- Red Onion: Adds sharpness and balance to the creamy elements. Soak for 10 minutes if you want a more mild flavor.
- Roasted Pepitas: Bring texture and a subtle nutty flavor.
- Feta Cheese: Creamy, tangy, and perfectly salty. If dairy free, you can omit.
- Avocado: Adds richness and nourishing healthy fats. This is optional but worth it.
For the Dressing:
- Extra Virgin Olive Oil: Forms the smooth, flavorful base of the dressing.
- Red Wine Vinegar: Provides brightness and acidity.
- Fresh Lemon Juice: Lifts and freshens the entire bowl.
- Garlic: Adds depth and savory balance.
- Dried Oregano: Gives classic Mediterranean flavor.
- Dijon Mustard: Gives the dressing a tangy flavor.
(See printable recipe card below for ingredient amounts)
How to Make Greek Salmon Salad Bowl
- Make the dressing: Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, and Dijon. Season with salt and pepper. Taste and adjust so the dressing is bright and balanced.
- Season the salmon: Pat the salmon dry and season generously with salt and pepper.
- Cook the salmon: Heat olive oil in a large skillet over medium heat. Place the salmon flesh side down and cook for 3 to 4 minutes until golden. Flip and cook another 2 to 4 minutes, depending on thickness, until the salmon flakes easily but remains moist. Let it rest for a few minutes.
- Assemble the bowls: In a large bowl, combine the arugula, bell pepper, cucumber, red onion, pepitas, and feta. Break the salmon into large pieces and gently add to the bowl.
- Dress and serve: Drizzle with the dressing and toss lightly to coat. Divide into bowls and top with sliced avocado. Serve immediately.
Tips & Variations
- Make it Dairy-free: Make it dairy free by omitting the feta and adding olives.
- Add Grains: Serve over quinoa or brown rice for a heartier bowl.
- Swap the Greens: Swap arugula for baby spinach if you prefer a milder green.
- Easy Meal Prep: Store dressing separately for meal prep. Add avocado just before serving.
- Extra Herbs: Fresh dill or parsley adds extra Mediterranean flavor.
Print
Description
These Greek Salmon Salad Bowls are layered with texture and brightness — crisp arugula, sweet bell pepper, cool cucumber, briny feta, and toasted pepitas, all topped with golden, pan-seared salmon. A simple oregano-laced vinaigrette ties everything together with clean Mediterranean flavor.
For the Salmon
For the Salad
For the Greek Dressing
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, and Dijon. Season with salt and pepper. Taste and adjust if needed. It should be bright and lightly tangy.
- Cook the salmon: Pat the salmon dry and season generously with salt and pepper. Heat the olive oil in a large nonstick or well-seasoned skillet over medium heat. When the oil shimmers, place the salmon flesh-side down and cook without moving for 3 to 4 minutes, until golden and crisp at the edges.
- Flip carefully and cook another 2 to 4 minutes, depending on thickness, until the salmon flakes easily but remains moist in the center. Transfer to a plate and let rest for a few minutes.
- Assemble the salad: In a large bowl, combine the arugula, bell pepper, cucumber, red onion, pepitas, and feta. Break the salmon into large pieces and gently add to the bowl.
- Dress and serve: Drizzle the dressing over the salad and toss lightly, just until everything is coated. Divide into bowls and top with avocado. Serve immediately.
Notes
- Cook salmon just until it flakes easily to avoid drying out.
- Store dressing separately if meal prepping.
- Best enjoyed fresh; avocado should be added just before serving.
