High-Protein & High-Fiber Salmon Salad Stuffed Avocado Recipe (9 Ingredients, 25 Minutes) High Fiber Recipes High Protein Recipes Seafood Dinner Lunch Salads Low Sugar Recipes Gluten-free

Creamy avocado stuffed with moist salmon? Yes, please! "These are insanely delicious! Lemony plus briny plus fresh herbs plus flaky baked salmon equals an absolute treat that comes together in just minutes!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Lots of healthy fats happening here!"

Why is healthy fat important for us? "Not only can eating healthy fats lead to weight loss by increasing your metabolism, it can also improve your energy levels, balance your blood sugars, improve moods (60 to 70 percent of our brain is made up of fat!), reduce inflammation in the body and support your hormones. Plus, fat helps to keep us full since it contains more calories per gram compared to carbohydrates or protein."

To make this clean-eating, high-protein and high-fiber recipe you will need wild-caught salmon filets, cooking spray, Greek yogurt, lemons for juicing and serving, kalamata olives, fresh chives, fresh dill, Dijon mustard, avocados. Check out the health benefits of protein and the health benefits of fiber.

Serve these salmon-stuffed avocados for lunch or as a light dinner.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 22 to 25 minutes
Servings: 4

Ingredients

• 4 skinless wild-caught salmon fillets
• avocado oil cooking spray
• 1/3 cup plain Greek yogurt
• 2 - 3 tablespoons fresh lemon juice
• 3 tablespoons chopped kalamata olives
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 4 medium avocados
• lemon wedges, for garnish (optional)

Here's how to make it: 

1. Preheat your oven to 400 degrees F and line a baking tray with parchment paper. Season the salmon fillets with sea salt and pepper and place them on the prepared baking tray. Lightly spray salmon with avocado oil, then bake in your preheated oven for 12 to 15 minutes, or just until flaky. Remove fish from the oven and let it cool, then flake it with a fork. (You could use canned salmon for this recipe.)
2. In a mixing bowl, combine flaked salmon with yogurt, lemon juice, olives, chives, dill, mustard, sea salt and pepper. (If you prefer green olives over black, use them! If you don't like olives, you could substitute pickles or chopped green onion.)
3. Cut your avocados in half on lengthways and discard the pit. Scoop out some of the avocado flesh to create more space for the filling if necessary.
4. Chop up the extra avocado flesh and stir it into the salmon mixture bowl. Divide the salmon mixture evenly between the avocado halves. Garnish with lemon wedges if desired.

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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