Mediterranean Salmon and Veggie Bowl

Mediterranean · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein, paleo

Shop ingredients

Ingredients

• 4 (6 oz each) Salmon fillets
• 1 pint Cherry tomatoes
• 1 large Cucumber
• 1/2 cup Kalamata olives
• 1 small Red onion
• 1/4 cup Fresh parsley
• 3 tbsp Olive oil
• 1 Lemon
• to taste Salt and pepper

Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place salmon fillets on the sheet, season with salt, pepper, and 1 tablespoon of olive oil. Bake for 15-20 minutes until cooked through.
3. While salmon bakes, chop cherry tomatoes, cucumber, red onion, and parsley. Combine in a large bowl.
4. Add Kalamata olives to the vegetable mixture. Drizzle with 1 tablespoon of olive oil and the juice of half a lemon. Toss gently.
5. Once salmon is cooked, flake into large pieces and add to the bowl. Mix everything together.
6. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
7. Divide the salad among four bowls and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook