Salmon Cucumber Yogurt Salad

Name: Salmon Cucumber Yogurt Salad
Yield: 4 servings
Ingredients: 800 g raw salmon fillet; 400 g plain nonfat Greek yogurt; 480 g cucumber, onion and herbs; Lemon, dill and pepper to taste.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Salmon Cucumber Yogurt Salad

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

373calories

52.1g protein

9.6g carbs

12.6g fat

Sodium: Not calculated

1 of 4 servings. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

800 g raw salmon fillet
400 g plain nonfat Greek yogurt
480 g cucumber, onion and herbs
Lemon, dill and pepper to taste.

Cooking instructions

Bake salmon to 145 F; cool promptly. Flake and mix with diced vegetables, yogurt and lemon. Divide into four chilled portions.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Fish. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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