Salmon Cucumber Spinach Salad Bowl (Low Sodium)

Name: Salmon Cucumber Spinach Salad Bowl (Low Sodium)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 bowl
Cuisine: Mediterranean
Ingredients: 260 g Salmon; 120 g Spinach; 120 g Cucumber; 120 g Cherry Tomato; 16 g Extra Virgin Olive Oil; 20 g Lemon; 4 g Fresh Dill; 0.5 g Black Pepper (Ground)

Baked salmon served over spinach with cucumber and cherry tomatoes, dressed with lemon and dill for omega-3s and low sodium.

Prep: 10 min

Cook: 15 min

480 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

260 gSalmon (more recipes)
2 fillets
120 gSpinach (more recipes)
120 gCucumber (more recipes)
sliced
120 gCherry Tomato (more recipes)
halved
16 gExtra Virgin Olive Oil (more recipes)
20 gLemon (more recipes)
juice and zest
4 gFresh Dill (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)

Instructions

1
Preheat oven to 400°F (200°C). Place salmon on a lined tray, drizzle with half the olive oil, lemon zest, pepper, and a pinch of salt. Bake 12-14 minutes until it flakes.
2
In bowls, layer spinach, cucumber, and cherry tomatoes.
3
Top with baked salmon.
4
Whisk remaining olive oil with lemon juice and dill. Drizzle over the bowls and serve warm.