Mediterranean Salmon & Avocado Breakfast Bowl
Nutritional Information
A simple, whole-food keto breakfast bowl featuring baked salmon and creamy avocado over fresh greens. No added oils — healthy fats come from the salmon and avocado.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 ozs salmon fillet (about 283 g total)
- 1 medium ripe avocado
- 4 cups arugula (about 80 g)
- 1 medium cucumber, thinly sliced (about 100 g)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- To taste sea salt and freshly ground black pepper
Preheat oven to 400°F (200°C). Line a roasting tray with parchment if desired. Pat salmon dry and season lightly with salt and pepper. Place on tray skin-side down.
Bake salmon 10–12 minutes (depending on thickness) until opaque and just cooked through. Remove and allow to rest 2 minutes, then flake into large pieces.
Halve and pit the avocado. Scoop flesh into a bowl, mash lightly with lemon juice and a pinch of salt to taste.
Divide arugula between two bowls. Arrange sliced cucumber and mashed avocado over greens.
Top each bowl with flaked salmon, sprinkle with chopped dill, and finish with additional lemon if desired. Serve immediately.
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