Salmon with roasted cherry tomatoes and avocado-cucumber salad

Paleo, Gluten Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 590 Calories/Serving

25 – 35 Minutes

A magical blend of Mediterranean and Indian spices turns this simple salmon dinner into a virtual flavor bazaar.


  • 3 ounces cherry tomatoes
  • 2 or 3 shallots
  • 1 lemon
  • Tomato spice blend (coriander seeds - turmeric - cumin seeds - Urfa chile flakes)
  • 2 skin-on wild Yukon River salmon fillets (about 6 ounces each)
  • 1 cucumber
  • 1 avocado
  • 3 or 4 sprigs fresh flat-leaf parsley

Chef's Tip

If the roasted lemon peel is too bitter for your liking, remove it from the roasted tomatoes before tossing them with the cucumber and avocado in Step 3.

Make It Leaner

Skip the oil in Step 1 and roast the tomatoes on a baking sheet lined with parchment paper to slash 60 calories and 7 grams of fat per serving. In Step 2, cook the salmon in a dry nonstick frying pan and forgo the oil to cut another 60 calories and 7 grams of fat per serving. To lose 30 more calories and 3.5 grams of fat per serving, in Step 3, use only ½ tablespoon oil for the dressing.



Prep and roast the tomatoes, shallots, and lemon

Heat the oven to 400°F.
  • Cut the cherry tomatoes in half.
In a medium bowl, combine the tomatoes, shallots, lemon peel, tomato spice blend, and 1 to 2 tablespoons oil. Season with salt and pepper and toss to coat. On a sheet pan, spread the tomato mixture in an even layer (do not clean the bowl). Roast, stirring once halfway through, until softened and lightly browned, 18 to 20 minutes. Remove from the oven and let cool slightly.
While the tomato mixture roasts, prepare the salmon.


Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
While the salmon cooks, prepare the avocado-cucumber salad.


Make the avocado-cucumber salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Cut the avocado in half; remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In the same bowl used for seasoning the tomatoes, combine the roasted tomato mixture, cucumber, avocado, half the parsley, 2 tablespoons lemon juice, and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper.



Transfer the salmon to individual plates and garnish with the remaining parsley. Serve with the avocado-cucumber salad.

Nutrition per serving: Protein: 45g (90% DV), Fiber: 10g (40% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 7g, Saturated Fat: 7g (35% DV), Cholesterol: 65mg (22% DV), Sodium: 420mg (18% DV), Carbohydrates: 17g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish.

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