Instructions
Step 1. Bring a saucepan of water to a boil and carefully add the eggs. Cook for 9–10 minutes until hard-boiled.
Step 2. Transfer the eggs to an ice bath and cool completely. Peel and slice in half.
Step 3. Pat the salmon dry with paper towels and rub with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Preheat a grill pan or skillet over medium-high heat.
Step 5. Cook the salmon for 4–5 minutes per side, or until cooked through and lightly charred.
Step 6. Remove the salmon from the heat and allow it to rest for 5 minutes.
Step 7. Cut the salmon into bite-sized cubes.
Step 8. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and black pepper to make the dressing.
Step 9. Arrange the mixed greens in a large serving bowl or platter.
Step 10. Top the greens with the cherry tomatoes, cucumber slices, and diced red onion.
Step 11. Add the salmon cubes evenly over the salad.
Step 12. Arrange the sliced eggs on top of the vegetables.
Step 13. Drizzle the dressing over the salad.
Step 14. Sprinkle with fresh parsley and an extra pinch of black pepper if desired.
Step 15. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, eggs, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until serving to prevent the greens from becoming soggy.
The salad can be enjoyed cold straight from the refrigerator.
If preferred, gently reheat the salmon in a skillet over low heat before adding it to the salad.
Hard-boiled eggs can be stored in their shells in the refrigerator for up to 1 week.
For meal prep, portion the ingredients into containers and assemble just before eating for maximum freshness.
Continue on the next page