Instructions
Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook for 9–10 minutes.
Step 2. Transfer the eggs to an ice bath, cool completely, peel, and slice in half.
Step 3. In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Pat the salmon fillets dry and rub them with olive oil and the seasoning mixture.
Step 5. Heat a skillet over medium-high heat and cook the salmon for 4–5 minutes per side, or until golden and cooked through.
Step 6. Remove the salmon from the skillet and allow it to rest for a few minutes.
Step 7. In a large bowl or serving platter, arrange the baby spinach as the base.
Step 8. Add the diced avocado, crumbled feta cheese, cherry tomatoes, Kalamata olives, red onion, and cucumber around the spinach.
Step 9. Arrange the sliced eggs on one side of the salad.
Step 10. Place the cooked salmon fillets in the center of the salad.
Step 11. In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
Step 12. Drizzle the dressing over the salad just before serving.
Step 13. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon separately from the salad ingredients in airtight containers in the refrigerator for up to 3 days.
Keep the dressing refrigerated in a sealed container for up to 5 days and shake well before using.
For best freshness, add avocado just before serving or toss it with a little lemon juice to reduce browning.
The salad is best served cold, while the salmon can be enjoyed cold or gently reheated.
Do not freeze the assembled salad, as the vegetables and eggs will lose their texture after thawing.
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