Name: Shredded salmon and cucumber bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz skinless Atlantic salmon fillet, patted dry; 1/2 tsp salt; 1/4 tsp black pepper; 1/3 cup nonfat Greek yogurt; 2 tbsp avocado, pitted and peeled; 1 tbsp lime juice; 1 tsp water; 5 oz cucumber, sliced; 30 g protein crackers

Nutrition

Per serving

473 calories

Protein: 46g; 38% of calories
Carbs: 20g; 17% of calories
Fat: 24g; 45% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 10 min

Season the salmon fillet with half the salt and a pinch of black pepper. Heat a nonstick skillet over medium-high heat. Add the salmon and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes more until the fish flakes easily and reaches its safe internal temperature. Remove from the skillet and let rest for 5 minutes. Done when flakes easily and opaque in the center, 145°F.
While the salmon rests, mash the avocado in a small bowl until mostly smooth. Stir in the Greek yogurt, lime juice, remaining salt, a pinch of black pepper, and water to reach a dolloping consistency.
Using two forks, shred the salmon into bite-size pieces. Arrange the cucumber slices and protein crackers on a plate. Top the plate with the shredded salmon and dollop the avocado yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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