Ingredients
1 pound salmon fillet
1 medium English cucumber
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
1 red onion, thinly sliced
1 lemon, juiced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or substitute with white vinegar)
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper
Season the salmon with salt and pepper
Bake for 10 minutes or until flaky and cooked through
Allow salmon to cool slightly, then flake into bite-sized pieces
Meanwhile, thinly slice the cucumber and red onion
In a large bowl, combine the flaked salmon, cucumber, red onion, feta, and dill
Whisk together the lemon juice, olive oil, and vinegar to create the dressing
Pour the dressing over the salad and gently toss to combine
Serve chilled or at room temperature
Notes
For a vegan alternative, substitute the salmon and feta with plant-based options.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add cherry tomatoes or avocado for extra flavor and hydration.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg