Meal Details

Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the salmon over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Remove from heat and cut into bite-sized pieces. Set aside.

Assemble bowl by arranging avocado, cucumber, carrots, and salmon and drizzling lime juice and teriyaki sauce on top. Serve.

2. Simple Greek cucumber salad

141cal, 9p, 9c, 7f (per meal)

Scale to:

Nonfat greek yogurt, plain

1 cup (280g)

1 tbsp (15mL)

2 tsp (2g)

2 tsp (10mL)

2 tbsp (30mL)

Red onion, thinly sliced

1/2 medium (2-1/2" dia) (55g)

Cucumber, sliced into half moons

2 cucumber (8-1/4") (602g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.