Ingredients
1lbsalmon filets room temperature
fine sea salt
freshly-cracked black pepper
2tbspolive oil
2largebaby arugula
1pcavocadopeeled, pitted and chopped into bite-sized pieces
1largered bell pepper,cored and chopped into bite-sized pieces
1smallred onion peeled and thinly sliced
1/2 English cucumberchopped into bite-sized pieces
olive oilfor dressing
red wine vinegarfor dressing
Preparation
Gently pat the salmon filets dry with paper towels, then season on all sides with salt and pepper.
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 to 4 minutes, or until golden.
Carefully flip and cook the other side for about 2 to 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.
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.
Taste and season with extra salt and pepper, if needed.
Serve immediately, garnished with feta cheese and extra oregano if desired. Or transfer to a sealed container and refrigerate for up to 2 days.
