Easy Baked Salmon Salad Recipe
This baked salmon salad is full of nutrition and healthy fats! It's got spinach, salmon, zucchini, cauliflower rice, and pepitas...all topped off with a yummy avocado cilantro lime dressing!
- 16 oz fresh, or frozen skinless salmon fillets that have been thawed Cut into 4 ounce sections
- 2 zucchini cut into 1 inch chunks
- 3 tbsp avocado oil (Click here for my favorite brand on Amazon)
- 1 tsp chili powder
- 1 tsp cumin
- 2 tsp salt divided
- 2 cups riced cauliflower, steamed according to package directions
- 2 cups fresh spinach
- 4 tbsp Pepitas
- 1/2 recipe Avocado cilantro lime dressing
- pepper to taste
In a small bowl, combine the oil, chili powder, cumin, and 1/2 tsp of salt.
Place the zucchini on a sheet pan and add half of the oil and seasoning mixture. Mix to combine
Pour the remaining oil and seasoning mixture over the salmon and rub on both sides. Place the salmon on the sheet pan with the zucchini and roast in a 400F oven for 15 minutes.
While the Salmon is roasting, steam your cauliflower and season with salt and pepper and make the avocado cilantro lime dressing.
Each bowl will contain 1/2 cup of fresh spinach, 1 salmon fillet, 1/4 of the roasted zucchini, 1/2 cup of cauliflower rice, 2 tbsp dressing, and top with 1 tbsp of pepitas.
for 1/4th or recipe: 328 cal / 25g protein / 13g carbs / 6g fiber / 20g fat
- Use fresh or frozen cauliflower rice. I prefer frozen because it is super easy. Frozen is easily steamed in its bag. To cook the fresh cauliflower, you can put it in a skillet with a tablespoon or oil, cover with a lid, and let steam for 5-8 minutes over medium heat.
- I used skinless salmon filets but if you want to use skin on filets, the skin will be kind of soggy after cooking.
- The pumpkin seeds add some yummy crunch to the salmon bowls. You could also use sunflower seeds.