Ingredients
4 salmon fillets (5–6 oz each)
2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon olive oil for roasting salmon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
Salt and black pepper
Instructions
Preheat oven to 350°F (175°C)
Toss spiralized zucchini with 1 tablespoon olive oil and salt
Arrange on a parchment-lined baking sheet and roast 15 minutes
In a bowl, mix lemon juice, Dijon mustard, chopped dill, salt, and pepper
Brush 1 teaspoon olive oil onto salmon fillets and season with remaining salt/pepper
Roast salmon 6-8 minutes until flaky
Toss zucchini noodles with half the dressing
Assemble salad on plates with roasted zucchini, salmon fillets, cherry tomatoes, and cucumber
Serve immediately or refrigerate for meal prep
Notes
For extra crispiness, let zucchini rest 10 minutes after salting
Substitute fresh coriander or parsley for dill if preferred
Add avocado slices for healthy fats if desired
Store components separately in airtight containers up to 2 days
Roasting time may vary depending on fillet thickness
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Roasting/Tossing
- Cuisine: American Fusion
- Diet: Halal Compatible
Nutrition
- Serving Size: 1 salad
- Calories: 780
- Sugar: 6g
- Sodium: 1200mg
- Fat: 52g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 100g
- Cholesterol: 300mg