Ingredients
2 salmon fillets (6 oz each)
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced
1/4 cup red onion, thinly sliced
1 lemon, juice and zest
2 tbsp extra virgin olive oil
1 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp unsalted sunflower seeds (optional)
4 cups mixed greens or quinoa for base
Instructions
Preheat oven to 400°F (200°C). Season salmon fillets with salt and pepper.
Place salmon on a baking sheet and bake for 12 minutes, or until cooked through.
In a large bowl, combine cherry tomatoes, cucumber, red onion, and dill.
Drizzle with olive oil, and toss gently with salt and pepper.
Squeeze lemon juice over the salad and mix.
Divide the salad between two bowls, top with baked salmon slices.
Garnish with lemon zest and optional sunflower seeds.
Notes
Salmon can be pan-seared (over medium heat for 4-5 minutes per side) as an alternative to baking.
Swap cucumber for zucchini if preferred.
To meal prep, store components separately and assembl before serving.
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg