Paleo Salmon Cucumber Bowl with Lemon-Herb Dressing

Total time30 min

Prep time15 min

Cook time15 min

Paleo Salmon Cucumber Bowl with Lemon-Herb Dressing

Checking the ingredient list, nothing here runs afoul of a whole-foods way of eating — this is straightforward, satisfying real-food cooking from start to finish. Salmon fillets get rubbed with garlic powder and smoked paprika, then roasted until they flake easily and land perfectly opaque at the center. Crisp cucumber, creamy avocado, and peppery radish slices pile onto a bed of spinach, giving the bowl a mix of textures in every bite. The dressing is where this dish really shines: fresh lemon juice, apple cider vinegar, and a generous handful of chopped dill and parsley whisked with olive oil into something bright and herby. A scatter of pumpkin seeds on top adds a welcome crunch if you're using them. It's a clean, colorful dinner that comes together in well under 30 minutes and fits beautifully into a Paleo lineup.

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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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