Salmon with roasted cherry tomatoes and avocado-cucumber salad
Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
25 – 35 Minutes
A magical blend of Mediterranean and Indian spices turns this simple salmon dinner into a virtual flavor bazaar.
In your bag
- 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
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.
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).