Barley Free Salmon Cucumber Bowl with Lemon-Herb Dressing
Total time30 min
Prep time15 min
Cook time15 min
4.9(30)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 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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