Vibrant Nordic Salmon Salad Bowl for Keto Lunch
This keto-friendly Nordic Salmon Salad Bowl recipe features a delicious combination of protein, healthy fats, and essential vitamins in a vibrant medley of greens, vegetables, and succulent salmon.
Allergens
Fish, Nuts (in case of dill and parsley)
Ingredients
- 8 oz wild
- caught salmon fillet 2 cups mixed baby greens (spinach, arugula, kale) 1/2 cup cherry tomatoes, halved 1/2 avocado, diced 1/4 red onion, thinly sliced 1/4 cucumber, sliced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1 lemon, zested and juiced 3 tablespoons olive oil Salt and pepper, to taste
Instructions
- Preheat the oven or grill to 375°F (190°C). Season salmon fillet with salt and pepper.
- Bake or grill salmon for about 12 14 minutes or until cooked through, depending on thickness. Let it rest for a few minutes before flaking.
- In a large bowl, combine mixed greens, cherry tomatoes, avocado, red onion, cucumber, dill, and parsley.
- In a separate small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
- Drizzle dressing over the salad and toss to combine.
- Place a portion of the salad in two bowls and top with flaked salmon.
Chef’s Insight
Use wild-caught salmon for the best flavor and sustainability.
Notes
The zesty lemon-dill dressing can be made in advance and stored in the refrigerator for up to a week.