Mediterranean Salmon & Avocado 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
470 cal
35g protein
15g carbs
30g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1 Avocados
- 1/2 cup Cherry tomatoes
- 1 Cucumber
- 1 Lemon
- 1 1/2 tbsp Olive oil
- 1/4 cup Fresh parsley
- 1 Garlic cloves
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 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.
- Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocados.
- 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.
- 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.
- Drizzle with the lemon herb dressing before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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