Servings: 2 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 2 (4-6 oz) Salmon filets
- 1 Avocado, diced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Diced red onion
- 2 cups Mixed greens
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon filets on a baking sheet, skin side down. Season with salt and pepper.
- Bake for 12-15 minutes or until the salmon is cooked.
- Combine the mixed greens, cherry tomatoes, and diced red onion in a large bowl.
- Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper to taste.
- Add the diced avocado to the salad, and toss with the dressing.
- Flake the cooked salmon into bite-sized pieces, and add to the salad.
- Toss everything together, and serve immediately. Enjoy!
Nutrition Facts
Calories: 430 kcal
Total Fat: 31g
Saturated Fat: 4.5g
Cholesterol: 60 mg
Total Carbohydrates: 13g
Dietary Fiber: 8g
Sugars: 2g
Protein: 27g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Salmon and Avocado Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.