Spicy Salmon Salad

Recipe makes 4 servings


2 salmon filets (about 7 ounces/ 200g each)
2 Tbsp olive oil
1 tsp paprika
½ – 1 tsp cayenne pepper (adjust to taste)
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt
1 orange, thinly sliced (optional, for garnish)
1 small onion, thinly sliced
1 cup shredded cabbage
2 cups lettuce leaves
1 medium tomato, sliced
1 cucumber, spiralized
1 carrot, spiralized (optional to garnish)

For the dressing:
3 Tbsp olive oil
1 Tbsp Dijon mustard
1 Tbsp whole grain mustard
1 Tbsp apple cider vinegar or lemon juice
1 tsp monk fruit sweetener
2 cloves garlic, minced
Salt and pepper, to taste



Preheat your oven to 400°F (200°C).

Place the salmon on a baking sheet lined with parchment paper and brush with olive oil. Optionally, slice the filet before baking.

In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.

Sprinkle the spice mixture evenly over the salmon pieces.

Optionally, place thin slices of orange on top of the salmon for added flavor and aroma.

Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the vegetables. Slice the onions and tomatoes. Shred the cabbage. Spiralize the cucumber. Set it aside.

In a small bowl, combine the dressing ingredients. Mix well until fully incorporated. Set aside.

Once the salmon is done, carefully remove it from the oven.

Place the baked salmon pieces directly on a serving plate and serve with the prepared veggies.

Drizzle with the prepared dressing and enjoy!


Nutritional breakdown per serving  (recipe makes 4 servings)

354 Calories
12g Protein
30.5g Fat
1.7g Fiber
9g Total Carbs
7.3g NET Carbs