Greek Salad Salmon Bowls Recipe

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These Greek Salmon Salad Bowls feature quick seared salmon, crisp veggies and veggies, creamy avocado, tangy feta cheese and a zesty lemon vinaigrette. 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 regularly. ♡

Somehow this recipe made its way into our regular lunch rotation a few years ago when my husband and I started working together at home. And years later, it continues to be one of our absolute favorites. We learned that if we tag the team – I usually know the salmon and I do the dressing while Barclay chops the vegetables – this salmon salad can be ready in less than 15 minutes. And on busy days, when we crave a quick, fresh, tasty and comforting meal, this salad always delivers!

The ingredients here are quite simple and infinitely flexible. All you need is some fresh green salad, some crunchy veggies, a ripe avocado, a pinch of tangy feta (or goat cheese), crunchy pumpkin seeds (or your choice of nuts or seeds ) and a batch of my everyday quick salad dressing (made with lemon juice or red wine vinegar). Then just grab a few salmon fillets on the stovetop, crumble them into the salad and you’re done.

Let’s make a salmon salad together!

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 whatever variety of salmon you like the most. Since we’re going to crumble the cooked salmon into the salad, it doesn’t matter if you’re cooking multiple fillets or a large slice of salmon, you’ll only need about a pound of salmon in total.
  • Rocket: I love the peppery flavor and hearty texture of arugula in this salad, but any greens you like best will do.
  • Vegetables : I used a crispy mixture of fresh bell pepper, English cucumber and red onions. (If you want to sweeten the flavor of the sliced ​​onions, just rinse them briefly under cold running water before adding them to the salad.)
  • Feta cheese: The feta adds such a great zesty flavor to the salad. But we also make this recipe from time to time with goat cheese or creamy burrata, which are also delicious.
  • Attorney: Feel free to dice or slice the avocado for this salad.
  • Walnut seeds: We usually add a handful of roasted pumpkin seeds, but toasted walnuts, almonds, or sunflower seeds would also be great options.
  • Daily dressing: You’ll need a batch of my favorite everyday dressing, which I recommend adding 1/2 tsp dried oregano to for this particular salad.

Recipe variations

Here are some other potential ways to customize your Greek salmon salad bowls…

  • Cook (instead of searing) the salmon: Here’s my favorite method if you prefer to cook salmon.
  • Add additional seasonings to salmon: I usually stick with salt and pepper, but feel free to add any herb blends or additional seasonings to the salmon that you prefer.
  • Add the tomatoes: Fresh or sun-dried cherry tomatoes would also be delicious in this salad.
  • Add the olives: We often add a handful of Kalamata olives if we have a jar on hand.
  • Use another protein: We occasionally make this salad with good quality canned fish (tuna, salmon, mackerel, etc.) when we want to save time, but you can also pan-sear any other type of fish that sounds good. Or chicken, steak, or shrimp would also be great protein options in this salad.
  • Use different greens/vegetables/cheeses: All of these ingredients are quite flexible if you want to add another type of green salad, vegetables or cheese to this salad.

More favorite salad recipes:

Here are some other favorite dishes that you are welcome to serve as side salads or fluff up (like we did here) as an appetizer:


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The description

These Greek Salmon Salad Bowls are loaded with fresh, healthy ingredients and easy to prepare in less than 30 minutes.

  • 1 pound of salmon fillets
  • fine sea salt and freshly cracked black pepper
  • 1 tbsp olive oil
  • 2 ounces fresh arugula
  • 1 large red bell pepper, cut into bite-size pieces
  • half of one English cucumber, cut into bite-sized pieces
  • half of one small red onion, thinly sliced
  • 2/3 cup roasted pumpkin seeds
  • 1/2 cup crumbled feta cheese
  • 1 Daily Dressing Bundle*
  • 1 avocado, sliced ​​or diced

  1. Cook the salmon. Season the salmon with a generous pinch of salt and pepper. Heat the olive oil in a large non-stick sauté pan. Place salmon fillets flesh side down and cook undisturbed for about 3-4 minutes, or until golden brown. Flip and cook the other side for about 2-4 minutes more, until the salmon reaches your desired doneness and flakes easily with a fork. (Cooking time will also depend on the thickness of the salmon.) Transfer the salmon to a clean plate and set aside.
  2. To throw. Combine arugula, bell pepper, cucumber, red onion, pumpkin seeds, feta and cooked salmon in a large mixing bowl. Drizzle evenly with dressing, then toss gently to combine.
  3. To serve. Serve immediately, topped with avocado and feta and/or additional pumpkin seeds, for garnish.


Bandage: I recommend tossing an additional 1/2 teaspoon of dried oregano into the dressing for this recipe.

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