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Paprika Salmon & Greek Salad Bowl

Home  >  Inspire & Create  >  Seafood Mains  >  Paprika Salmon & Greek Salad Bowl


Paprika Salmon & Greek Salad Bowl


15 mins

(+5 mins resting time)



10 mins







  • 4 Coles Australian Skin On Salmon Portions
  • 2 tbs olive oil
  • 2 tbs finely chopped mint
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 250g pkt microwavable brown rice
  • 350g cherry tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, chopped
  • 1 red capsicum, halved, seeded, thinly sliced½ cup (80g) kalamata olives
  • 1 red onion, thinly sliced
  • 100g fetta, crumbled
  • 1 lemon, rind finely grated, juiced
  • ¼ cup (60ml) olive oil, extra


  1. Combine salmon, oil, half the mint, paprika and oregano in a large bowl. Season.
  2. Heat a large frying pan over medium-high heat. Cook salmon for 2-3 mins each side for medium or until cooked to your liking.
  3. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  4. Heat rice following packet directions. Divide among serving plates. Top with salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide salad among the plates. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind..
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