Ingredients
- —300 g salmon fillet
- —1 cucumber
- —1 avocado
- —0.5 red onion
- —1 tbsp lemon juice
- —1 tsp apple cider vinegar
- —1 tbsp fresh dill
- —pinch of salt
- —pinch of pepper
Instructions
Preheat the oven to 200°C and place the salmon fillets on a baking sheet lined with parchment paper.
Sprinkle with salt and pepper and drizzle with lemon juice.
Bake the salmon for 12 to 15 minutes in the oven until just cooked and juicy.
Meanwhile, slice the cucumber into thin half-moons, dice the avocado, and slice the red onion into very thin rings.
Mix the cucumber, avocado, and onion with apple cider vinegar and fresh dill.
Gently pull the warm salmon into large chunks and distribute over the vegetables in bowls.
Finish with extra dill and a small squeeze of lemon.
Serving Tip
This bowl is best when the salmon is slightly warm and the vegetables remain fresh and crunchy.
Storage Tip
Store covered in the refrigerator for up to 1 day; add avocado just before serving.