Ingredients
2 (5-ounce) salmon fillets, skin on
1 English cucumber, thinly sliced
3/4 cup cooked quinoa
1/2 medium avocado, diced
1/2 cup plain Greek yogurt (or non-dairy alternative)
1 tablespoon lemon juice
1 teaspoon olive oil
1/4 cup cherry tomatoes, halved (optional)
Fresh dill or parsley, chopped (for garnish)
Salt and black pepper to taste
Instructions
Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes, then flip and cook 3-4 minutes until opaque and flaky.
Meanwhile, cook quinoa according to package instructions (1 part quinoa to 2 parts water, simmer 15 mins).
In a small bowl, mix yogurt with lemon juice, salt, and a pinch of pepper for the sauce.
Assemble each plate with a base of quinoa, top with cucumber slices, seared salmon, avocado, cherry tomatoes (if using), and drizzle with yogurt sauce.
Sprinkle with fresh herbs and extra lemon wedges.
Notes
Use parchment paper or a non-stick skillet for easy cleanup.
Substitute 1/2 zucchini for part of the cucumber if needed.
Store in an airtight container for up to 2 days. Separate sauce and raw salmon for meal prep.
For oven cooking: bake salmon at 400°F for 12-15 minutes with the skin side up.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Pan-searing
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 140mg