Refreshing Keto Salmon with Spinach Cucumber Salad and Lemon Dill Sauce

Allergens

Dairy, Fish

Ingredients

• 4 (6 oz) salmon fillets
• 1 tsp olive oil
• Salt and pepper, to taste
• For the Spinach Cucumber Salad:
• 8 cups fresh spinach
• 2 large cucumbers, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• For the Lemon Dill Sauce:
• 1/2 cup plain Greek yogurt
• 3 tbsp fresh lemon juice
• 1/4 cup chopped fresh dill
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Place salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12 15 minutes or until cooked through.
3. In a large bowl, combine spinach, cucumber, red onion, cherry tomatoes, and feta cheese (if using). Toss with your favorite dressing or keep simple with a sprinkle of salt and pepper.
4. In a small bowl, whisk together Greek yogurt, lemon juice, dill, salt, and pepper to make the lemon dill sauce.
5. Serve salmon fillets over the spinach cucumber salad and drizzle with lemon dill sauce. Enjoy!

Chef’s Insight

This dish is not only keto-friendly but also packed with essential nutrients, making it a perfect choice for those seeking clean eating and high energy.

Notes

Feel free to add additional vegetables or swap out for your favorite greens.