Recipe description
June 22, 2026
Salmon salad with cucumber and dill
A gut-friendly salmon salad with cucumber and dill for balance.
Omega-3 Rich
High Protein
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Balanced with protein from salmon and fiber from cucumber.
- Includes dill and cucumber providing polyphenols and aroma, supporting plant diversity.
- Light dressing keeps the meal gut-friendly without excess sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Salmon
2
piece
Cucumber
1
bowl
Dill
2
teaspoon
Lettuce
2
bowl
Oil, olive
2
tablespoon
Lemon juice
2
teaspoon
Salt
0.5
teaspoon
Instructions
1
Cook the salmon in a skillet over medium heat for about 4-6 minutes on each side until cooked through.
2
While the salmon is cooking, slice the cucumber into thin rounds.
3
In a bowl, combine the diced cooked salmon, cucumber, dill, olive oil, lemon juice, salt, and black pepper.
4
Toss gently to mix and serve chilled or at room temperature.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
28 g
Protein
8 g
Carbohydrates
3 g
Fiber
2 g
Sugar
26 g
Fat
5 g
Saturated fat
0.8 g
Salt
FAQ
How do I prepare this salmon salad?
Cook the salmon (bake or pan‑fry) and flake it; slice the cucumber and chop the dill; whisk a light lemon–olive oil dressing and toss everything together.
Can I use canned salmon or does it have to be fresh?
Canned salmon works well—drain well and break into pieces.
What dressing is used and can I make it ahead?
A light lemon–dill dressing; you can make it ahead and refrigerate up to 1 day.
Is this recipe gluten-free and dairy-free?
Yes, as written it’s gluten-free and dairy-free. If you modify the dressing, check the ingredients.
What can I substitute for dill or cucumber if I don’t have them?
Try parsley or chives instead of dill; for cucumber, use celery or bell pepper.
How many servings does this make and what’s a typical portion?
Serves 2 as a main course or 4 as a side.
How should I store leftovers and how long do they last?
Store leftovers in an airtight container in the fridge; best within 1–2 days. Add the dressing just before serving.
Is this safe to eat during pregnancy or for kids?
Cook the salmon to a safe temperature; for pregnancy and children, follow local guidelines and adjust portions as needed.
What nutrients does this dish offer?
High‑quality protein and omega‑3 fats from salmon; cucumber adds fiber and hydration; dill provides plant compounds.
Can I meal-prep this for the week?
Yes. Keep the dressing separate and store components in the fridge; assemble shortly before eating.
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