Baked Salmon Salad with Cilantro Lime Dressing

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Meal Prepped Lunch for 5 Days

Meal prepped salads like this are my absolute favourite. So easy to prep and the options are unlimited. Baked salmon and hard boiled eggs for good protein and healthy fats and roasted vegetables and nutrient dense greens make for a super healthy and delicious lunch option that will carry you through the work week!


Baked Salmon Salad with Cilantro Lime Dressing

Delicious Healthy Meal Prepped Lunch for 5 Days!

  • Author: Tanya Bates
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1 hour 5 minutes
  • Yield: 5


For Salmon

1 Large Piece of Salmon or 5 Fillets

2 Tbsp of Avocado Oil

1 Lemon

1.5 Tsp of Chilli Powder

1 Tsp of Granulated Garlic Powder

1/2 Tsp of Fine Grey Sea Salt

1/4 Tsp of Crushed Black Pepper

For Turmeric Cauliflower

1/2 Medium Head of Cauliflower cut into Steaks

1 Tbsp Avocado Oil

1 Tbsp of Turmeric Spice

1/2 Tsp of Cumin

Salt & Pepper to taste

Cilantro Lime Dressing

3/4 Cup Avocado Mayo (or mayo of choice is dairy isn’t an issue)

1/4 Cup of Cilantro

3 Tbsp of Avocado Oil

1 Tsp of Crushed Garlic

Juice of half a lime

Pinch of chilli flakes

Salt & Pepper to taste

For Salad

5 Cups of Mixed Spinach and Kale

5 Eggs

5 Small Ripe Avocados

Cilantro for Garnishing


  1. Pre heat over to 350F and line 2 baking sheets with parchment paper
  2. Cut salmon into fillets or place fillets on one baking sheet and brush avocado evenly onto fillets, squeeze lemon juice over top and season with chilli powder, garlic, and salt & pepper and place in oven for approx 30-40 mins or until fully cooked
  3. Cut cauliflower across making thick steaks, place on other baking sheets and brush with avocado oil and season turmeric spice, cumin, salt & pepper place in oven and bake until golden yellow and tender, approx 20 mins
  4. On the stove top, place eggs in a medium pot of water and bring to boil for 12 mins, remove and run under cool water. Once cooled you can chose to peel or leave them shelled until use (your preference)
  5. In a blender add avocado mayo, cilantro, avocado oil, lime juice, crushed garlic, chilli flakes and salt & Pepper. blend to combine and transfer to a jar or air tight container
  6. Store salmon, cauliflower, eggs and dressing in storage containers until ready to assemble
  7. to assemble, place on plate or into lunch container, 1 cup of spinach and kale mix, salmon fillet, cauliflower steak, avocado peeled and sliced, and egg peeled and halved. You can add dressing over top and take in a separate container to add when you’re ready to eat! Garnish with cilantro and enjoy!

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