Whole 30 Salmon Cucumber Bowl with Lemon-Herb Dressing

Total time30 min

Prep time15 min

Cook time15 min

Whole 30 Salmon Cucumber Bowl with Lemon-Herb Dressing

Golden, oven-baked salmon fillets get a savory rub of garlic powder and smoked paprika before landing on a bed of crisp spinach, cool cucumber, creamy avocado, and peppery radish. The whole bowl gets brightened with a fresh lemon-herb dressing whisked from olive oil, lemon juice, apple cider vinegar, dill, and parsley, so every bite lands clean and zesty without any heavy sauces weighing it down. A scatter of pumpkin seeds on top adds a little crunch if you're after texture contrast. This is the kind of meal that feels indulgent but is really just good protein, good fat, and good vegetables working together, which makes it a genuinely solid pick for a Whole30 lineup. It comes together fast enough for a weeknight but looks put-together enough for guests, and it reheats well if you want to prep the salmon ahead. Simple, fresh, and satisfying from the first bite to the last.

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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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