Tzatziki Salmon

Serves: 4 | Cook Time: ~40 minutes

Ingredients

Protein

• 1 lb salmon fillets (4 portions)

• 1 tbsp olive or avocado oil

• 1 tsp lemon zest

• ½ tsp garlic powder

• ½ tsp paprika (or smoked paprika)

• Salt & black pepper to taste

Vegetables (flexible)

• 1 medium zucchini, sliced

• 1 bell pepper, sliced

• ½ red onion, sliced

• ½ cup cherry tomatoes (optional)

• 1 tbsp olive oil

• Salt & pepper to taste

Air-Fried Potato

• 1 medium russet potato, small cube (~250 g raw)

• 1 tsp avocado oil

• Seasoned salt + black pepper

Base Option (choose one)

• 8 oz pearl couscous or Fiber Gourmet Riced Pasta (for lower cal/carb swap)

• ½ tsp olive oil + pinch of salt (for boiling)

Tzatziki Sauce

• 1 cup plain Greek yogurt (0% or 2% depending on macro goal)

• 1 cup finely grated English cucumber, drained well (squeeze in paper towel)

• 2 cloves garlic, minced (heavy ratio)

• 1 tbsp fresh dill (or 1 tsp dried)

• 1 tbsp lemon juice

• Salt to taste

Garnish

• Fresh parsley or dill, chopped

• Optional drizzle of harissa or sriracha for contrast

Steps

1. Air-Fry the Potato Accent

• Toss cubes with avocado oil, seasoned salt, and pepper.

• Air-fry at 390 °F for ~20 minutes, shaking halfway through until crisp and golden.

• Set aside (~¼ cup per bowl).

2. Grill the Salmon

• Pat dry; rub with olive oil, lemon zest, garlic powder, paprika, salt, and pepper.

• Grill or pan-sear 3–4 min per side until opaque and flaky.

• Finish with fresh lemon juice.

3. Cook the Vegetables

• Heat 1 tbsp olive oil in a skillet on medium-high.

• Add zucchini, onion, and bell pepper; sauté 5–6 min until tender and lightly charred.

• Season lightly with salt and pepper.

4. Prepare the Base

• Boil couscous (or Fiber Gourmet riced pasta) until tender. Drain and toss with ½ tsp olive oil and pinch of salt.

5. Make the Tzatziki

• Combine Greek yogurt, drained English cucumber, garlic, dill, lemon juice, and salt.

• Chill 10 minutes to meld flavors.

6. Assemble the Bowls

• Spoon couscous base into bowls. Top with vegetables and a salmon fillet.

• Add a dollop of tzatziki and scatter the air-fried potato cubes around the edges.

• Finish with parsley and (optional) a touch of harissa or sriracha.

Notes

• 0% Greek yogurt = lean macro version; 2% = creamier version (+33 cal per cup tzatziki).

• Keep tzatziki chilled up to 4 days.

• Works with chicken or shrimp substitutions without ratio changes.