Fish & seafood · Everyday cooking

Salmon & Cucumber Yogurt Bowls

Warm flaked salmon over crisp lettuce, avocado and cucumber with lemon yogurt.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 20 min
Total: 35 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Atlantic salmonboneless fillets600 g
Romaine lettucechopped250 g
Cucumberdiced350 g
Avocadoflesh only, sliced200 g
Greek yogurtPlain, whole milk160 g
Lemon juiceRaw30 g
Olive oilSalad or cooking oil15 g
Parsleychopped15 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C). Put the salmon on a lined tray, brush with the oil and season with half the salt and pepper.
Bake for 12–18 minutes until the thickest part reaches 145°F (63°C). Set aside while you prepare the bowls.
Whisk the yogurt, lemon juice, parsley and remaining salt and pepper into a dressing.
Divide the lettuce, cucumber and avocado into 4 servings. Flake the salmon into large pieces, removing any bones you find.
Add the warm salmon to the bowls and divide all of the yogurt dressing over the top.

Kitchen notes

Keep the vegetables and dressing separate from the warm fish until serving to preserve their texture.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 12 g
Fiber: 5.3 g
Carbs − fiber: 6.7 g
Protein: 36.7 g
Fat: 33.5 g
Energy: 491 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Salmon & Cucumber Yogurt Bowls

For 4 servings

Fish & seafood

Atlantic salmonRaw, farmed Atlantic600 g

Vegetables

CucumberRaw, with peel350 g
Romaine lettuceRaw250 g

Fruit & berries

AvocadoRaw, flesh only200 g
Lemon juiceRaw30 g

Eggs & dairy

Greek yogurtPlain, whole milk160 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
ParsleyFresh15 g
SaltTable salt3 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/salmon-cucumber-yogurt-bowls/

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