Mediterranean Salmon & Avocado Bowl

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

Shop ingredients

Ingredients

• 4 (6 oz each) Salmon fillets
• 2 Avocados
• 1 cup Cherry tomatoes
• 1 Cucumber
• 1 Lemon
• 3 tbsp Olive oil
• 1/4 cup Fresh parsley
• 2 Garlic cloves
• to taste Salt
• to taste Black pepper

Method

1. Preheat the oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and 1 tablespoon of olive oil. Place on a baking sheet and bake for 15-20 minutes until cooked through.
2. Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocados.
3. In a small bowl, whisk together the juice of half a lemon, 1 tablespoon of olive oil, minced garlic, chopped parsley, salt, and pepper to make the dressing.
4. Divide the cooked salmon into 4 portions. In bowls, assemble the salads by adding the mixed vegetables, avocado slices, and a piece of salmon each.
5. Drizzle with the lemon herb dressing before serving.

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

← Browse the cookbook