Downshiftology · by Lisa Bryan★ 5.0 (6)
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 53%
CARBS 9G7% OF CAL
3G FIBER1G ADDED3G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 38G73% OF CAL
5G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon with crispy skin served over a bright salad of zucchini, cucumber, and radish with dill dressing. Light, fresh, and naturally compliant with multiple restrictive diets. Perfect for warm weather meals.
mainamericansaladfish⚙️ food processor🍳 skillet🌀 blenderdairy freegluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 salmon fillets (with skin on)
- 3 cups baby spinach
- 4 small zucchinis (sliced lengthwise)
- 1 large cucumber (peeled, sliced, and halved)
- 4 radishes (thinly sliced)
- 2 tablespoon avocado oil
- dill (for garnishing)
- salt (to taste)
- black pepper (to taste)
- 1/3 cup olive oil
- 1 small cucumber (peeled and sliced)
- 3 tablespoon white wine vinegar
- 2 tablespoon fresh dill (chopped)
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 25M
CAL 23%·PRO 53%
CARBS 9G7% OF CAL
3G FIBER1G ADDED3G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 38G73% OF CAL
5G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 869mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1555mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 869MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.