Instructions
Step 1. Bring a saucepan of water to a boil and carefully add the eggs. Cook for 7–8 minutes for jammy centers or 10 minutes for hard-boiled eggs.
Step 2. Transfer the eggs to an ice bath and cool for 5 minutes. Peel and slice in half.
Step 3. Pat the salmon dry and season with paprika, garlic powder, salt, and black pepper.
Step 4. Heat the olive oil in a skillet over medium-high heat.
Step 5. Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Remove from the heat and let rest for 3 minutes.
Step 6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and black pepper to make the dressing.
Step 7. Arrange the mixed greens in a large serving bowl or plate.
Step 8. Add the cucumber slices, cherry tomatoes, red onion, avocado slices, and Kalamata olives around the greens.
Step 9. Place the cooked salmon in the center of the salad.
Step 10. Arrange the sliced eggs around the salmon.
Step 11. Drizzle the dressing evenly over the salad.
Step 12. 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 maintain the freshness of the greens.
Avocado is best sliced fresh before serving to prevent browning.
The salad can be enjoyed cold, while the salmon may be served chilled or gently reheated.
For meal prep, portion the ingredients into containers and assemble the salad just before eating for the best texture and flavor.
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