I’m all about meals that are light, refreshing, and bursting with nutrition—it’s the perfect trifecta! This dish is not just a treat for your taste buds; it’s also perfectly balanced to keep you satiated and energized throughout the day.
Loaded with protein, fiber, probiotics , vitamins, and minerals, it provides everything your body needs to thrive. Whether you’re whipping it up for a satisfying lunch or a delicious dinner, this meal is a fantastic way to get all your essential nutrients and keep your hormones in harmony.
Get ready to feel refreshed and revitalized with every bite!
Ingredients
- 0.65 lbs Salmon Fillet (with skin)
- 1 tbsp Extra Virgin Olive Oil
- 1 1/2 tsps Lemon Juice
- 1 tsp Shawarma Spice Blend
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Plain Greek Yogurt
- 1 tbsp Shallot (finely chopped)
- ½ Cucumber (medium, chopped)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Parsley (finely chopped)
- ½ Avocado
Preparation:
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Season the salmon with oil, lemon juice, shawarma spice blend, salt, and pepper. Place the salmon on the baking sheet, skin side down, and bake in the oven for 12 to 15 minutes or until cooked through. Let it cool slightly, then use a fork to flake the fish off the skin into bite-sized pieces.
- Meanwhile, mix together the yogurt, shallots, cucumber, tomatoes, and parsley in a bowl. Season with salt and pepper.
- Then add your sliced avocado to the salad when complete.
- Divide the salad and the salmon evenly between plates. Enjoy!
