Baked Salmon with Mediterranean Cucumber and Olive Salad

Featuring wild-caught salmon, this Mediterranean-inspired lunch provides anti-inflammatory omega-3 fatty acids that help regulate cholesterol levels. Paired with a light, hydrating salad of cucumber, olives, and avocado oil, this gluten-free and dairy-free option satisfies daily protein goals while maintaining cardiovascular health.

Ingredients:

• 5 oz baked salmon filet (leftover)
• 1 cup English cucumber, diced
• 5 Kalamata olives, pitted and halved
• Itbsp avocado oil
• Itbsp fresh lemon juice
• Pinch of dried oregano, salt, and black pepper Instructions:

1. In a medium bowl, combine the diced cucumber, halved Kalamata olives, avocado oil, and lemon juice.
2. Season the salad with dried oregano, salt, and black pepper, then toss to combine.
3. Plate the salad and top with the cold or gently reheated leftover baked