Instructions
Step 1: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 2: Transfer the eggs to an ice bath and let them cool completely before peeling.
Step 3: In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper.
Step 4: Rub the salmon fillets with olive oil and the seasoning mixture.
Step 5: Heat a grill pan or skillet over medium-high heat.
Step 6: Cook the salmon for 4–5 minutes per side, or until the fish flakes easily with a fork.
Step 7: Remove the salmon from the heat and allow it to rest for 5 minutes.
Step 8: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Step 9: Arrange the mixed greens in serving bowls.
Step 10: Add the cucumber slices, cherry tomatoes, and diced red onion around the bowl.
Step 11: Slice the hard-boiled eggs in half and arrange them over the salad.
Step 12: Cut the salmon into bite-sized chunks and place them on top of the greens.
Step 13: Drizzle the dressing evenly over the salad.
Step 14: Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, eggs, vegetables, and greens separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing refrigerated in a sealed jar for up to 1 week and shake well before using.
Reheat the salmon gently in the microwave or a skillet over low heat if desired.
Hard-boiled eggs can be stored unpeeled in the refrigerator for up to 1 week.
For the freshest salad, assemble just before serving to keep the greens crisp and the vegetables fresh.
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