Salmon Cucumber Spinach Salad Bowl (Low Sodium)
Baked salmon served over spinach with cucumber and cherry tomatoes, dressed with lemon and dill for omega-3s and low sodium.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 2 servings
- 260 gSalmon(more recipes)2 fillets
- sliced
- halved
- juice and zest
- chopped
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.
Nutrition Facts
Per 2 servings
Dietary Information
Good For
Shopping List
8 items for 2 servings
Meat & Seafood
Produce
Condiments & Sauces
Spices & Seasonings
Salmon Cucumber Spinach Salad Bowl (Low Sodium)
Baked salmon served over spinach with cucumber and cherry tomatoes, dressed with lemon and dill for omega-3s and low sodium.
Ingredients
- •260 g Salmon (2 fillets)
- •120 g Spinach
- •120 g Cucumber (sliced)
- •120 g Cherry Tomato (halved)
- •16 g Extra Virgin Olive Oil
- •20 g Lemon (juice and zest)
- •4 g Fresh Dill (chopped)
- •0.5 g Black Pepper (Ground)
Instructions
- 1Preheat oven to 400°F (200°C). Place salmon on a lined tray, drizzle with half the olive oil, lemon zest, pepper, and a ...
- 2In bowls, layer spinach, cucumber, and cherry tomatoes.
- 3Top with baked salmon.
- 4Whisk remaining olive oil with lemon juice and dill. Drizzle over the bowls and serve warm.
Nutrition per Serving
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