Salmon and Cucumber Salad (#252)

Salmon and Cucumber Salad (#252)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 4
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Keto
• Gluten-Free
• Pescatarian

Equipment

• - Medium skillet
• - Medium bowl
• - Measuring spoons

Ingredients

1. 8 ounces salmon fillet
2. 1 cup cucumber, diced
3. 1 tablespoon olive oil
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - In a medium skillet over medium heat, heat olive oil, season salmon with salt and pepper, and cook for 4-5 minutes per side until flaky (internal temperature 145°F).
2. - In a medium bowl, toss cucumber with lemon juice.
3. - Flake salmon and add to the cucumber, divide into two bowls, and serve fresh.

Storage

Refrigerate in an airtight container for up to 2 days. Serve cold.

Nutrition

• Calories: 340
• Protein: 28g
• Fat: 22g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A