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!
Servings: 4
Calories: 380
Ingredients
- 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 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 teaspoon Kosher salt divided
- 2 cups riced cauliflower, steamed according to package directions
- 2 cups fresh spinach
- 4 tablespoon Pepitas
- ½ recipe Avocado cilantro lime dressing
- pepper to taste
Instructions
- In a small bowl, combine the oil, chili powder, cumin, and ½ teaspoon 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 ½ cup of fresh spinach, 1 salmon fillet, ¼ of the roasted zucchini, ½ cup of cauliflower rice, 2 tablespoon dressing, and top with 1 tablespoon of pepitas.
Notes
for ¼th 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.
Nutrition
Calories: 380