Anti Inflammatory Salmon Cucumber Bowl with Lemon-Herb Dressing

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Salmon Cucumber Bowl with Lemon-Herb Dressing

This bowl checks every box for an anti-inflammatory plate: baked salmon seasoned simply with garlic powder and smoked paprika, layered over baby spinach with cool cucumber, creamy avocado, and peppery radish. The lemon-herb dressing, whisked from good olive oil, fresh lemon juice, apple cider vinegar, dill, and parsley, brings brightness without anything heavy or processed. Baking the salmon at high heat keeps it moist and flaky while skipping fried or overly seasoned preparations that don't fit this way of eating. A scatter of pumpkin seeds on top adds crunch and a little extra staying power to each bowl. It's colorful, fresh, and comes together fast enough for a weeknight, yet feels composed enough for guests. Altogether, it's a genuinely satisfying option for anyone building anti-inflammatory meals around real, whole ingredients.

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
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2 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp salt

For the bowls

5 oz baby spinach or mixed greens
2 medium cucumbers, thinly sliced
2 ripe avocados, sliced
4 radishes, thinly sliced
2 tbsp pumpkin seeds (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Pat the salmon fillets dry with paper towels. Brush both sides with the 2 tbsp olive oil, then season evenly with the garlic powder, smoked paprika, salt, and black pepper. Arrange skin-side down on the prepared baking sheet.

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