Nordic Keto Salmon & Spinach Salad

Allergens

Fish, Gluten-free (ingredients may vary for other allergies)

Ingredients

• 1 lb wild
• caught salmon fillet
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1 avocado, sliced
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat oven or grill to 400°F (200°C).
2. Season salmon fillet with salt and pepper, and bake or grill for 15 minutes or until cooked through. Let it rest for a few minutes before slicing.
3. In a large salad bowl, combine baby spinach, cherry tomatoes, cucumber, dill, parsley, and avocado.
4. Drizzle with olive oil and lemon juice, toss gently to coat.
5. Serve the salad on individual plates, topping each portion with sliced salmon. Season with salt and pepper if needed.

Chef’s Insight

This dish showcases Nordic flavors while staying true to a keto lifestyle.

Notes

For a vegetarian option, replace salmon with tofu or tempeh.