Vibrant Nordic Salmon Salad Bowl for Keto Lunch
About This Recipe
This refreshing Nordic Salmon Salad Bowl is perfect for those following a ketogenic diet, offering a delicious balance of protein, healthy fats, and essential vitamins. The zesty lemon-dill dressing adds an invigorating burst of flavor to the vibrant medley of greens, vegetables, and succulent salmon.
Nordic cuisine often features fresh seafood, vegetables, and herbs, reflecting the region's abundance of natural resources.
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
- 1
Preheat the oven or grill to 375°F (190°C). Season salmon fillet with salt and pepper.
- 2
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.
- 3
In a large bowl, combine mixed greens, cherry tomatoes, avocado, red onion, cucumber, dill, and parsley.
- 4
In a separate small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
- 5
Drizzle dressing over the salad and toss to combine.
- 6
Place a portion of the salad in two bowls and top with flaked salmon.
Chef's Notes
The zesty lemon-dill dressing can be made in advance and stored in the refrigerator for up to a week.
Nutrition Information
Calories: 600 kcal Protein: 45 g Fat: 40 g Carbohydrates: 12 g Fiber: 7 g