Print
Crispy Skin Salmon | stephgaudreau.com

Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad Recipe

Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad is a perfect light meal for a hot day. It's gluten-free, paleo, and whole30 friendly.

Course Main Course
Cuisine Fish, Gluten-Free, Paleo, Whole30
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 111 kcal

Ingredients

  • 4 pieces salmon skin on
  • 3 cups baby spinach
  • 4 small zucchini sliced lengthwise
  • 1 large cucumber peeled, sliced and halved
  • 4 radishes thinly sliced
  • 2 tbsp avocado oil
  • Dill for garnish
  • Sea salt and black pepper

Instructions

  1. Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
  2. Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
  3. Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad Recipe
Amount Per Serving
Calories 111 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 36mg 2%
Potassium 748mg 21%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 6g
Protein 3g 6%
Vitamin A 51.1%
Vitamin C 53.8%
Calcium 6.4%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.