Ingredients
6 oz wild-caught salmon fillets
2 cups diced zucchini
1 cup sliced cucumber
1/2 cup diced red onion
2 tbsp fresh dill
1.5 tbsp fresh lemon juice
1.5 tsp olive oil
1/2 cup plain Greek yogurt
1 clove garlic, minced
1 tsp honey
Instructions
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper
Season salmon with salt, pepper, and half the dill
Bake for 12-15 minutes until flaky
Dice zucchini and slice cucumber
Combine zucchini, cucumber, red onion, and remaining dill in a large bowl
Whisk lemon juice, olive oil, garlic, and honey into Greek yogurt for dressing
Add dressing to the vegetable mixture
Top with baked salmon before serving
Notes
Store baked salmon separately if using earlier in meal prep
Add cherry tomatoes or avocado for extra flavor
Use almond or dairy-free yogurt for vegan adaptation
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Baking & Raw
- Cuisine: American/Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 55mg