Mediterranean Salmon and Veggie Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
425 cal
35g protein
15g carbs
25g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1 pint Cherry tomatoes
- 1 large Cucumber
- 1/4 cup Kalamata olives
- 1 small Red onion
- 1/4 cup Fresh parsley
- 1 1/2 tbsp Olive oil
- 1 Lemon
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the sheet, season with salt, pepper, and 1 tablespoon of olive oil. Bake for 15-20 minutes until cooked through.
- While salmon bakes, chop cherry tomatoes, cucumber, red onion, and parsley. Combine in a large bowl.
- Add Kalamata olives to the vegetable mixture. Drizzle with 1 tablespoon of olive oil and the juice of half a lemon. Toss gently.
- Once salmon is cooked, flake into large pieces and add to the bowl. Mix everything together.
- Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
- Divide the salad among four bowls and serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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