Ingredients
Scale
- 4 salmon fillets (5–6 oz each)
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt & pepper to taste
- 4 cups mixed greens or arugula
- 1 cup cucumber, thinly sliced
- ¼ red onion, thinly sliced
- 2 tbsp capers
- Optional: cherry tomatoes or avocado slices
- ½ cup plain Greek yogurt or plant-based yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped dill
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Rub salmon with olive oil, dill, salt, and pepper. Place on a lined baking sheet and roast 12–15 minutes until cooked through.
- While salmon roasts, whisk yogurt sauce ingredients in a small bowl.
- Arrange greens, cucumber, onion, and capers in serving bowls.
- Top with warm salmon and drizzle with yogurt sauce. Garnish with extra dill or lemon wedges.
Notes
- Can add cherry tomatoes or avocado for extra flavor.
- Perfect for meal prep or quick weekday lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 2 g
- Sodium: 250
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 30
- Cholesterol: 75