Gluten Free Salmon Cucumber Bowl with Lemon-Herb Dressing

Total time30 min

Prep time15 min

Cook time15 min

Gluten Free Salmon Cucumber Bowl with Lemon-Herb Dressing

Checking through this ingredient list, nothing here is built on wheat, barley, or rye — every component is naturally suited to this way of eating, no workarounds needed. Flaky, oven-baked salmon gets a savory hit from garlic powder and smoked paprika, then lands on a bed of spinach with cucumber, avocado, and radish for crunch and freshness. The lemon-herb dressing, whisked together from olive oil, fresh dill, parsley, and a bright splash of apple cider vinegar, ties the whole bowl together without any heaviness. A scatter of pumpkin seeds on top adds a little extra texture if you want it. It's a light, protein-packed meal that comes together in under 30 minutes, and it's an easy one to keep on repeat in a gluten free rotation.

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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