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Garlic Butter Tilapia Spinach Salad

Garlic Butter Tilapia Spinach Salad

March 19, 2018

  • Yields: 6 servings
Garlic Butter Tilapia Spinach Salad



1Wash tilapia fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.

2In a slightly greased baking pan lined with foil, arrange tilapia fillet, cherry tomatoes, and yellow bell pepper.

3Brush with softened butter and sprinkle chopped garlic. Bake in a preheated 400°F oven for 12 to 15 minutes or until tilapia fillet is flaky.


1Using a blender, combine yogurt, avocado, dried basil, ground sage, and lemon juice until creamy. Opt to add sweetener if desired.

Salad Assembly

1On a serving platter, assemble the salad.

2Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes.

3Pour freshly squeezed lemon juice on Tilapia fillet.

4Drizzle with dressing. Serve and enjoy!



400 grams tilapia fillet

200 grams spinach

80 grams cherry tomatoes cut in half

1 avocado sliced

1 medium yellow bell pepper cutstrips

1 small cucumber thinly sliced

3 tablespoons butter

6 cloves garlic finely chopped

1/2 teaspoon onion powder

1/2 teaspoon Spanish paprika

2-3 tablespoons fresh lemon juice

salt to taste

ground black pepper to taste


1 avocado

1/3 cup yogurt

2 tablespoon fresh lemon juice

1/8 teaspoon dried basil

1/8 teaspoon ground sage

sweetener as desired


Nutrition Facts

Serving Size1 Serving
Total Fat18g
Saturated Fat6g
Polyunsaturated Fat2g
Monounsaturated Fat8g
Total Carbohydrates13g
Dietary Fiber6g

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