Oven-Roasted Salmon with Avocado-Cucumber Salad
Nutritional Information
Simple roasted salmon fillets served with a refreshing avocado and cucumber salad. No added oils — all fat comes from the salmon and avocado for a whole-food, keto-friendly meal.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 6 oz fillets fresh salmon fillets (skin on)
- 1 medium ripe avocado
- 1 cup cucumber, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 400°F (200°C). Pat salmon dry and season lightly with salt and pepper. Place on a baking sheet lined with parchment and roast for 10–12 minutes until just cooked through.
While salmon roasts, halve and pit the avocado and dice. Combine avocado, sliced cucumber, lemon juice, dill, a pinch of salt and pepper in a bowl and gently toss.
Divide salad between plates and top each with a roasted salmon fillet. Serve immediately.
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