Mediterranean Keto Salmon Bowl with Lemon-Tahini Dressing

Allergens

Fish (Salmon)

Ingredients

• 4 (6 oz) salmon fillets, skin
• on
• 2 cups arugula
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 3 tbsp lemon juice
• 2 tbsp tahini
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat oven to 375°F (190°C). Season salmon fillets with salt and pepper. Place on a lined baking sheet and bake for 12 15 minutes or until cooked through. Set aside.
2. In a small bowl, whisk together lemon juice, tahini, garlic, cumin, paprika, salt, and pepper. Gradually add olive oil while whisking to create a smooth dressing.
3. To assemble the bowls, divide arugula among four plates. Top with tomatoes, cucumber, red onion, olives, parsley, and dill. Place cooked salmon fillets on top of each bowl. Drizzle lemon tahini dressing over the salmon and vegetables.

Chef’s Insight

Experiment with different herbs and spices to customize the flavor of this dish to your liking.

Notes

Make sure to use wild-caught salmon for the best flavor and quality.