25+ Decadent Salmon Lunch Recipes to Elevate Your Midday Meal

Salmon is a versatile, nutrient-rich protein that can elevate any meal, especially lunch!

Whether you prefer it grilled, baked, smoked, or raw, salmon brings a delicious flavor profile and healthy fats to the table.

Packed with omega-3 fatty acids, high-quality protein, vitamins, and minerals, it’s an excellent choice for anyone looking to stay energized and satisfied throughout the day.

In this article, we’ve gathered over 25 creative and wholesome salmon lunch recipes to inspire your meal prep and brighten up your lunch routine.

From light salads to hearty bowls, each recipe combines salmon with fresh ingredients and unique flavors, ensuring there’s something for everyone to enjoy.

Dive in and discover your new favorite ways to savor this delicious fish!

25+ Decadent Salmon Lunch Recipes to Elevate Your Midday Meal

Incorporating salmon into your lunch routine doesn’t have to be repetitive or complicated.

With these 25+ creative and nourishing salmon lunch recipes, you have a diverse array of options to explore, from quick and easy meals to more elaborate dishes perfect for a special lunch.

Each recipe showcases salmon’s versatility, whether you’re craving a light salad, a warm bowl, or even a taco twist.

Adding salmon to your diet brings a wealth of health benefits, not to mention great taste!

Enjoy experimenting with these recipes, and make your lunch breaks something to look forward to with delicious, healthy salmon dishes.

Honey Garlic Glazed Salmon Bowl

This Honey Garlic Glazed Salmon Bowl is a delightful blend of flavors, offering a touch of sweetness with a hint of savory garlic in every bite. Paired with fresh greens, creamy avocado, and a bed of fluffy jasmine rice, this bowl provides a balanced, nutrient-packed lunch that’s both filling and light. Ideal for those seeking a hearty yet healthy meal, it’s easy to prepare and perfect for meal preps, leaving you with a delicious, satisfying lunch option.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 cup jasmine rice
• 1 avocado, sliced
• 1 cup mixed greens
• ½ cucumber, thinly sliced
• 1 tsp sesame seeds (optional)

Instructions:

1. Cook the Rice: Prepare the jasmine rice according to package instructions. Fluff and set aside.
2. Prepare the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the salmon for 4-5 minutes on each side until crispy and golden.
3. Make the Glaze: In a small bowl, whisk together honey, minced garlic, and soy sauce. Pour the mixture over the salmon in the skillet and cook for another 2-3 minutes, allowing the sauce to thicken and coat the salmon. Remove from heat.
4. Assemble the Bowl: In each bowl, add a portion of rice, mixed greens, avocado slices, and cucumber. Place the salmon fillet on top and drizzle any remaining glaze over the bowl. Sprinkle with sesame seeds if desired.

This Honey Garlic Glazed Salmon Bowl is a versatile, wholesome meal that combines rich, savory flavors with a touch of natural sweetness. Easy to customize and packed with nutritious ingredients, it’s sure to brighten up any lunch break, leaving you energized and satisfied.

Salmon Avocado Toast with Poached Egg

Salmon Avocado Toast with Poached Egg is a nutritious and elegant choice for lunch that brings together creamy avocado, smoked salmon, and a perfectly poached egg on a hearty piece of toast. This dish offers high-quality protein, healthy fats, and a delicious combination of textures, making it an ideal lunch for busy days or for when you need a quick yet satisfying meal. Simple to prepare yet sophisticated in taste, it’s a meal that never disappoints.

Ingredients:

• 2 slices of whole-grain or sourdough bread, toasted
• 1 ripe avocado
• Salt and pepper, to taste
• Juice of 1/4 lemon
• 4 oz smoked salmon
• 2 large eggs
• Fresh dill, for garnish (optional)
• Red pepper flakes, for a little heat (optional)

Instructions:

1. Mash the Avocado: In a bowl, mash the avocado with a fork until smooth. Add lemon juice, salt, and pepper, and mix until well combined.
2. Prepare the Poached Eggs: Fill a small saucepan with water and bring it to a gentle simmer. Crack each egg into a small cup, and gently slide each egg into the water. Cook for about 3-4 minutes, then carefully remove with a slotted spoon and place on a paper towel to drain.
3. Assemble the Toast: Spread the avocado mixture on each slice of toasted bread. Layer with smoked salmon, then place a poached egg on top.
4. Garnish and Serve: Sprinkle fresh dill and red pepper flakes over each toast if desired. Season with additional salt and pepper to taste.

This Salmon Avocado Toast with Poached Egg is as nourishing as it is delicious, combining creamy, rich textures with the savory taste of smoked salmon and a soft, poached egg. Perfect for a quick lunch, it delivers a balanced meal that leaves you feeling full and energized without weighing you down.

Teriyaki Salmon Salad with Sesame Ginger Dressing

Teriyaki Salmon Salad with Sesame Ginger Dressing is a vibrant, flavor-packed salad that showcases the incredible taste of teriyaki-glazed salmon atop fresh greens, crunchy veggies, and a light yet zesty dressing. This salad is rich in protein, fiber, and essential nutrients, making it a great lunch option for anyone looking to add variety and color to their midday meal. With a homemade dressing that’s both savory and tangy, each bite is a burst of refreshing and satisfying flavors.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 2 tbsp teriyaki sauce
• 4 cups mixed salad greens
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup edamame beans, cooked
• 2 tbsp sesame seeds, for garnish

Sesame Ginger Dressing:

• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated
• 1 tsp honey or maple syrup

Instructions:

1. Prepare the Salmon: Season the salmon with salt and pepper. In a skillet over medium heat, cook the salmon for 4-5 minutes on each side until just cooked through. During the last minute, brush each fillet with teriyaki sauce. Remove from heat and let rest.
2. Make the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, and honey until smooth.
3. Assemble the Salad: In a large bowl, combine the salad greens, shredded carrots, bell pepper, cucumber, and edamame. Toss with the dressing until everything is evenly coated.
4. Serve: Plate the salad and top with a salmon fillet. Garnish with sesame seeds and any remaining dressing.

The Teriyaki Salmon Salad with Sesame Ginger Dressing offers a delightful mix of flavors and textures, from the tender teriyaki salmon to the crisp, fresh veggies. With its vibrant colors and savory sesame ginger dressing, this salad provides a deliciously balanced lunch that’s both light and filling, keeping you refreshed and energized for the rest of

Crispy Salmon and Quinoa Salad with Lemon Dill Dressing

This Crispy Salmon and Quinoa Salad with Lemon Dill Dressing is a perfect balance of textures and flavors. The crispy salmon fillets are paired with fluffy quinoa, fresh greens, and a tangy, creamy lemon dill dressing that ties everything together. Packed with protein, fiber, and healthy fats, this salad is ideal for anyone looking for a satisfying yet light lunch. It’s a wholesome, nutrient-dense option that is both refreshing and indulgent in its own right.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup quinoa
• 4 cups mixed salad greens (arugula, spinach, or kale)
• ½ cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp sunflower seeds or almonds (optional)

Lemon Dill Dressing:

• 3 tbsp Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water and cook according to package instructions. Once cooked, fluff with a fork and set aside.
2. Cook the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat, then cook the salmon for 4-5 minutes per side until crispy and golden. Remove from the pan and let it rest before breaking it into chunks.
3. Prepare the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, fresh dill, and salt and pepper until smooth and creamy.
4. Assemble the Salad: In a large bowl, combine the quinoa, mixed greens, cucumber, tomatoes, and red onion. Drizzle with the lemon dill dressing and toss to coat evenly. Top the salad with chunks of crispy salmon and sprinkle with sunflower seeds or almonds if using.

This Crispy Salmon and Quinoa Salad with Lemon Dill Dressing offers a refreshing, nutrient-packed meal with a delightful contrast between the crispy salmon and the light, creamy dressing. It’s a perfect lunch for a busy day when you need something filling yet wholesome, ensuring you get a good balance of protein, healthy fats, and fiber. The zesty lemon dill dressing elevates the flavors, making this a truly satisfying dish.

Spicy Salmon Sushi Roll Bowl

The Spicy Salmon Sushi Roll Bowl is a fun, deconstructed version of a classic sushi roll. It features flavorful chunks of spicy salmon paired with sushi rice, crunchy vegetables, and a drizzle of spicy mayo, all served in a bowl. This recipe offers all the elements of a sushi roll, including the freshness of fish, the richness of avocado, and the savory tang of soy sauce, but with an easier, less labor-intensive twist. Perfect for sushi lovers seeking a satisfying and healthy lunch.

Ingredients:

• 2 salmon fillets (about 6 oz each), diced
• 2 tbsp mayonnaise
• 1 tbsp Sriracha sauce (or more for extra spice)
• 1 tsp soy sauce
• 1 cup sushi rice
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 2 tbsp pickled ginger, sliced
• 1 tbsp sesame seeds
• 1-2 tbsp soy sauce (for serving)
• 1 tsp rice vinegar
• 1 tsp sesame oil

Instructions:

1. Prepare the Sushi Rice: Cook the sushi rice according to package instructions. Once cooked, stir in 1 tsp of rice vinegar and set aside to cool slightly.
2. Make the Spicy Salmon: In a bowl, combine the diced salmon with mayonnaise, Sriracha, and soy sauce. Stir to coat evenly and set aside.
3. Assemble the Bowl: In a serving bowl, place a scoop of sushi rice as the base. Layer with julienned cucumber, avocado slices, pickled ginger, and the spicy salmon mixture.
4. Finish and Serve: Drizzle sesame oil over the top and sprinkle with sesame seeds. Serve with extra soy sauce on the side for dipping.

The Spicy Salmon Sushi Roll Bowl brings all the vibrant flavors of sushi into one easy-to-make lunch. The combination of creamy avocado, tangy pickled ginger, and spicy salmon with the umami-rich soy sauce creates a perfect balance. This dish is not only a fun and delicious alternative to traditional sushi, but it also provides a wholesome meal packed with healthy fats, protein, and fiber.

Salmon Caesar Salad with Roasted Garlic Croutons

This Salmon Caesar Salad with Roasted Garlic Croutons takes a classic Caesar salad to the next level by adding tender, pan-seared salmon and homemade roasted garlic croutons. The creamy Caesar dressing perfectly complements the savory flavors of the salmon and the crispy, garlicky croutons. This dish is an indulgent yet healthy take on a classic, with added protein from the salmon and the crunch of croutons to satisfy your hunger. It’s the perfect lunch for those craving something hearty and flavorful.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1 cup homemade or store-bought croutons
• 2 tbsp fresh parsley, chopped

Roasted Garlic Croutons:

• 2 cups cubed bread (preferably day-old)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Caesar Dressing:

• 3 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Make the Roasted Garlic Croutons: Preheat your oven to 375°F (190°C). In a bowl, toss the cubed bread with olive oil, minced garlic, salt, and pepper. Spread the bread cubes on a baking sheet and bake for 10-12 minutes, tossing halfway through, until golden and crispy.
2. Cook the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the salmon for 4-5 minutes on each side until crispy on the outside and cooked through on the inside. Set aside to rest.
3. Make the Caesar Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, Parmesan cheese, salt, and pepper until smooth.
4. Assemble the Salad: In a large bowl, toss the romaine lettuce with Caesar dressing. Top with salmon fillets, croutons, and grated Parmesan. Garnish with fresh parsley.

The Salmon Caesar Salad with Roasted Garlic Croutons is a perfect lunch for those looking for a rich, flavorful dish with a healthy twist. The pan-seared salmon elevates the classic Caesar salad, while the homemade croutons provide a satisfying crunch. This salad is not only a filling meal but also packed with nutrients, making it an ideal choice for a midday energy boost.

Miso-Glazed Salmon with Cucumber and Radish Salad

This Miso-Glazed Salmon with Cucumber and Radish Salad is a vibrant and flavorful dish that combines the richness of miso-glazed salmon with the refreshing crunch of a crisp salad. The salmon is glazed with a savory-sweet miso sauce, creating a delicious umami flavor, while the cucumber and radish salad offers a cool, crisp contrast. This dish is quick to make, visually appealing, and packed with healthy fats and vegetables, making it an excellent lunch choice for those seeking a balanced meal.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 cucumber, thinly sliced
• 1/2 cup radishes, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp sesame seeds, for garnish

Instructions:

1. Prepare the Miso Glaze: In a small bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, and sesame oil until smooth.
2. Cook the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a lined baking sheet, brush with the miso glaze, and bake for 12-15 minutes, or until the salmon is cooked through and flaky.
3. Prepare the Salad: While the salmon bakes, slice the cucumber and radishes thinly. Toss them together in a bowl with chopped cilantro.
4. Assemble the Dish: Plate the salad and place the miso-glazed salmon on top. Garnish with sesame seeds and additional cilantro if desired.

This Miso-Glazed Salmon with Cucumber and Radish Salad offers a delicious and light lunch with layers of flavor. The savory miso glaze enhances the natural richness of the salmon, while the refreshing salad balances the dish with its crisp textures. It’s an easy-to-make, nutrient-rich meal that provides a satisfying balance of protein and vegetables, perfect for a midday recharge.

Lemon Herb Salmon with Couscous and Roasted Vegetables

Lemon Herb Salmon with Couscous and Roasted Vegetables is a wholesome and vibrant lunch that features salmon fillets baked with fresh lemon and a mix of herbs, served alongside a bed of couscous and roasted seasonal vegetables. The salmon is light yet flavorful, while the couscous offers a tender, fluffy base. The roasted vegetables add a touch of sweetness and earthiness, making this meal both nutritious and satisfying, perfect for those seeking a hearty yet healthy lunch option.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 lemon, sliced
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup couscous
• 1 cup mixed vegetables (carrots, zucchini, bell pepper, etc.), chopped
• 1 tbsp olive oil (for roasting)
• 1/2 tsp garlic powder

Instructions:

1. Prepare the Salmon: Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with salt, pepper, parsley, thyme, and fresh lemon slices. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
2. Roast the Vegetables: Toss the mixed vegetables with olive oil, garlic powder, salt, and pepper. Spread them out on a separate baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Prepare the Couscous: In a small pot, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork.
4. Assemble the Dish: Plate the couscous, add a portion of roasted vegetables, and top with the lemon herb salmon fillet. Garnish with additional fresh parsley if desired.

Lemon Herb Salmon with Couscous and Roasted Vegetables is a comforting yet healthy lunch that combines protein, fiber, and healthy fats in one balanced dish. The fresh lemon and herbs bring out the best in the salmon, while the roasted vegetables provide a satisfying crunch and sweetness. Paired with couscous, this meal is a perfect way to enjoy a nourishing, flavorful lunch that will keep you full and satisfied.

Salmon and Sweet Potato Patties with Greek Yogurt Sauce

These Salmon and Sweet Potato Patties with Greek Yogurt Sauce are a flavorful and creative take on traditional salmon cakes. The combination of tender salmon and creamy mashed sweet potatoes creates a comforting, protein-packed patty. Paired with a tangy Greek yogurt sauce, these patties are the perfect lunch for those looking to enjoy a lighter yet filling meal. They can be served on their own or paired with a side salad for a complete and satisfying lunch.

Ingredients:

• 2 salmon fillets (about 6 oz each), cooked and flaked
• 1 large sweet potato, peeled and boiled
• 1 egg
• 1/4 cup breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)

Greek Yogurt Sauce:

• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the Sweet Potato: Peel and dice the sweet potato. Boil until tender, then mash with a fork or potato masher. Let it cool slightly.
2. Make the Patties: In a large bowl, combine the flaked salmon, mashed sweet potato, egg, breadcrumbs, parsley, garlic powder, salt, and pepper. Mix until well combined. Form the mixture into small patties.
3. Cook the Patties: Heat olive oil in a skillet over medium heat. Cook the patties for about 3-4 minutes per side, or until golden brown and crispy.
4. Prepare the Sauce: In a small bowl, mix together Greek yogurt, lemon juice, fresh dill, salt, and pepper until smooth.
5. Serve: Serve the patties with a drizzle of Greek yogurt sauce and a side of greens or salad.

These Salmon and Sweet Potato Patties with Greek Yogurt Sauce provide a satisfying and nutritious lunch that combines the richness of salmon with the natural sweetness of the potato. The Greek yogurt sauce adds a tangy contrast that enhances the flavors of the patties. These can be enjoyed as a stand-alone meal or with a side salad, making them a versatile, easy-to-prepare lunch that is perfect for any occasion.

Chili-Lime Grilled Salmon Tacos

Chili-Lime Grilled Salmon Tacos are a vibrant and flavorful twist on traditional tacos, with perfectly grilled salmon seasoned with chili and lime. These tacos are topped with a crunchy slaw, creamy avocado, and a tangy cilantro-lime dressing, making them a refreshing and satisfying meal. They offer a balanced combination of protein, healthy fats, and fiber, all wrapped in a soft tortilla. Perfect for a fun and light lunch, these tacos are quick to prepare and ideal for a tasty midday pick-me-up.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 lime, juiced and zested
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup red cabbage, shredded
• 1/2 cup carrots, shredded
• 1/4 cup fresh cilantro, chopped

Cilantro-Lime Dressing:

• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Marinate the Salmon: In a small bowl, mix olive oil, chili powder, cumin, paprika, lime zest, lime juice, salt, and pepper. Coat the salmon fillets with the marinade and let sit for 15-20 minutes.
2. Grill the Salmon: Preheat the grill or a grill pan over medium-high heat. Grill the salmon for 4-5 minutes per side until cooked through and lightly charred. Remove from the grill and flake into large chunks.
3. Prepare the Slaw: In a bowl, toss together shredded cabbage, shredded carrots, and cilantro.
4. Make the Dressing: Whisk together Greek yogurt, lime juice, olive oil, honey, salt, and pepper until smooth.
5. Assemble the Tacos: Warm the tortillas on the grill or in a pan. To assemble, place a few pieces of grilled salmon on each tortilla, top with the slaw, avocado slices, and a drizzle of cilantro-lime dressing.

Chili-Lime Grilled Salmon Tacos offer a burst of flavors with the smoky heat of chili, the tang of lime, and the richness of creamy avocado. The crunch of the slaw adds texture, while the cilantro-lime dressing ties the whole taco together. These tacos are perfect for a quick and refreshing lunch that’s as satisfying as it is full of bold flavors.

Salmon Poke Bowl with Avocado and Mango

The Salmon Poke Bowl with Avocado and Mango is a fresh and tropical dish that combines raw salmon, creamy avocado, and sweet mango over a bed of seasoned rice. This poke bowl is inspired by the traditional Hawaiian dish, offering a healthy balance of omega-3s, vitamins, and antioxidants. The savory and slightly sweet flavor combination, paired with a light dressing, makes this a refreshing and satisfying lunch, perfect for those who enjoy a vibrant, flavorful meal that’s easy to prepare.

Ingredients:

• 2 salmon fillets (about 6 oz each), diced
• 1/2 cup cooked sushi rice
• 1/2 avocado, diced
• 1/2 mango, diced
• 1/4 cucumber, thinly sliced
• 1/4 cup edamame (optional)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp honey
• 1 tbsp sesame seeds
• 1/4 cup scallions, chopped

Instructions:

1. Prepare the Salmon: Dice the salmon into small cubes. In a bowl, mix soy sauce, sesame oil, rice vinegar, and honey. Toss the salmon cubes in this marinade and let sit for 10-15 minutes.
2. Prepare the Rice: Cook sushi rice according to package instructions. Once cooked, season with a small splash of rice vinegar and a pinch of salt.
3. Assemble the Bowl: In a bowl, layer the seasoned rice as the base. Arrange the marinated salmon, avocado, mango, cucumber, and edamame on top.
4. Garnish and Serve: Drizzle with a little more soy sauce if desired, and sprinkle with sesame seeds and chopped scallions.

The Salmon Poke Bowl with Avocado and Mango offers a refreshing, colorful, and nutrient-packed meal. The rich, marinated salmon pairs perfectly with the sweetness of mango and the creaminess of avocado, creating a balanced flavor profile. This poke bowl is not only visually appealing but also packed with healthy fats, protein, and fiber, making it a satisfying lunch that will keep you feeling nourished and energized.

Salmon and Spinach Frittata

The Salmon and Spinach Frittata is a light yet hearty dish, perfect for a quick and nutritious lunch. This frittata combines the rich flavor of salmon with the earthy taste of spinach and eggs, creating a filling and protein-packed meal. With its delicate balance of flavors and textures, it’s a great choice for those who want a healthy, low-carb option that’s both savory and satisfying. You can enjoy this dish warm or at room temperature, making it a versatile option for busy days.

Ingredients:

• 2 salmon fillets (about 6 oz each), cooked and flaked
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup red onion, diced
• 1/4 cup feta cheese (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the Salmon: If you haven’t already, cook the salmon fillets by baking or pan-searing until fully cooked. Flake the salmon into small pieces.
2. Prepare the Frittata: Preheat your oven to 375°F (190°C). In an oven-safe skillet, heat olive oil over medium heat. Sauté the red onion until softened, about 3 minutes. Add the spinach and cook until wilted.
3. Add the Eggs: In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the vegetables in the skillet. Add the flaked salmon and feta cheese, if using.
4. Cook and Bake: Let the frittata cook on the stove for 2-3 minutes, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the eggs are set and golden.
5. Serve: Let the frittata cool slightly before slicing and serving.

The Salmon and Spinach Frittata is a flavorful, protein-packed meal that’s easy to prepare and perfect for lunch. The richness of the salmon pairs wonderfully with the light, earthy spinach and the creamy texture of the eggs. Whether served warm or at room temperature, this frittata is a delicious and filling option that keeps you satisfied and energized throughout the day.

Salmon and Avocado Toast with Poached Egg

This Salmon and Avocado Toast with Poached Egg is a deliciously balanced lunch that combines the richness of salmon, the creaminess of avocado, and the heartiness of a perfectly poached egg. Served on whole-grain toast, this dish is high in protein, healthy fats, and fiber, making it a satisfying and nourishing meal. It’s quick to make, incredibly flavorful, and a great way to elevate your avocado toast game with the addition of tender salmon and a runny poached egg for extra richness.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado
• 2 cooked salmon fillets (about 6 oz each), flaked
• 2 eggs
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh dill or parsley for garnish

Instructions:

1. Toast the Bread: Toast the bread slices until golden and crispy.
2. Prepare the Avocado: While the bread is toasting, mash the avocado in a bowl with lemon juice, salt, and pepper until smooth and creamy.
3. Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.
4. Assemble the Toast: Spread the mashed avocado generously on each slice of toast. Top with the flaked salmon, and then carefully place a poached egg on each. Garnish with fresh dill or parsley and season with salt and pepper.

Salmon and Avocado Toast with Poached Egg is a simple yet indulgent lunch that is both nutritious and satisfying. The creamy avocado and tender salmon pair perfectly with the richness of the poached egg, while the toast provides a nice crunch. It’s an easy-to-make dish that offers a great combination of protein, healthy fats, and fiber, making it the perfect midday meal to keep you energized and full.

Salmon and Zucchini Noodles with Pesto Sauce

Salmon and Zucchini Noodles with Pesto Sauce is a low-carb, healthy, and flavorful dish that substitutes traditional pasta with zucchini noodles (zoodles). The flaky, seasoned salmon pairs beautifully with the fresh, vibrant pesto sauce, creating a delicious, satisfying meal. This dish is quick to prepare, full of nutrients, and offers a fresh take on a classic pesto pasta. It’s ideal for those who want a light but filling lunch that’s rich in protein and healthy fats.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp pine nuts (optional)
• 1 tbsp Parmesan cheese, grated (optional)

Instructions:

1. Cook the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat and cook the salmon for 4-5 minutes per side, until golden brown and cooked through. Remove from heat and flake the salmon into bite-sized pieces.
2. Prepare the Zoodles: In the same skillet, add the spiralized zucchini noodles and sauté for 2-3 minutes, just until they begin to soften. Be careful not to overcook, as they can become watery.
3. Toss with Pesto: Add the pesto sauce to the zoodles and toss until evenly coated. Stir in the flaked salmon.
4. Serve: Plate the zucchini noodles with salmon, topping with pine nuts and Parmesan cheese if desired.

Salmon and Zucchini Noodles with Pesto Sauce is a fresh, light, and nutrient-dense lunch that’s both satisfying and full of flavor. The combination of the tender salmon with the fresh pesto and zucchini noodles provides a delicious alternative to traditional pasta. This dish is low-carb, high in protein, and perfect for anyone looking to enjoy a flavorful and healthy lunch.

Salmon and Roasted Beet Salad with Goat Cheese

The Salmon and Roasted Beet Salad with Goat Cheese is a vibrant and flavorful dish that combines the earthy sweetness of roasted beets with the richness of pan-seared salmon and creamy goat cheese. This salad is filled with a variety of textures and flavors, from the tender salmon and soft beets to the tangy goat cheese and crunchy greens. It’s a healthy, nutrient-packed lunch, full of omega-3 fatty acids, vitamins, and antioxidants, perfect for those who want a filling yet light meal.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 medium beets, peeled and cut into cubes
• 1 tbsp olive oil (for roasting beets)
• Salt and pepper, to taste
• 4 cups mixed salad greens (arugula, spinach, or mesclun)
• 2 oz goat cheese, crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup walnuts (optional)

Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Roast the Beets: Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the Salmon: While the beets roast, season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the salmon for 4-5 minutes on each side, until golden and cooked through. Flake the salmon into large chunks.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Assemble the Salad: In a large bowl, toss together the salad greens, roasted beets, red onion, and walnuts. Drizzle with the dressing and toss to combine. Top with the flaked salmon and crumbled goat cheese.

The Salmon and Roasted Beet Salad with Goat Cheese is a perfect balance of flavors, from the rich, tender salmon to the earthy beets and creamy goat cheese. The homemade dressing ties everything together with a tangy, savory note. This salad is not only visually stunning but also packed with nutrients, making it a healthy, filling lunch option that will leave you feeling satisfied and nourished.

Note: More recipes are coming soon!