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Baked Salmon with Zucchini and Arugula

25 min Egg-Free Keto Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
591
Calories
31g
Protein
46g
Fat
13g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 170 g
  • Lemon juice - 15 ml (1 tbsp)
  • Arugula - 50 g
  • Salt and pepper - 0.3 g (1 pinch)
  • Salmon - 70 g
  • Cheddar cheese - 20 g
  • Pine nut - 40 g

How to make:

  1. Cut the zucchini lengthwise, cook on the griddle or in a pan with oil
  2. Bake salmon in the oven at 400 °F for 20 minutes
  3. Place grilled zucchini in a large bowl, place salmon pieces on top, cover with arugula, and sprinkle with lemon juice and cheddar cheese
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