Morning Salmon Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 2 |
| Serving Size | 8.83 oz |
Ingredients
7.06 oz
salmon fillets
3.53 oz
Mixed Greens
3.53 oz
Cherry Tomatoes
1.77 oz
cucumber
0.88 oz
red onion
2 tsp
lemon juice
1 tbsp
olive oil
0.5 tsp
salt
0.5 tsp
pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Place the salmon fillets on a baking sheet and season with salt and pepper. Bake for 10 minutes or until cooked through.
Step 3
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Step 4
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
Step 5
Pour the dressing over the salad and toss to coat.
Step 6
Divide the salad onto plates and top with the cooked salmon fillets.
Step 7
Serve and enjoy!
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
40 g
(160
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 30.905 kcal | 1.55% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.7064 g | 0% |
| Saturated Fat | 0.1766 g | 0.16% |
| Fat | 1.3245 g | 0.95% |
| Carbohydrates | 0.883 g | 0.18% |
| Sodium | 44.15 mg | 8.83% |
| Fibers | 0.4415 g | 1.16% |
| Sugars | 0.2649 g | 0% |
| Protein | 3.532 g | 4.16% |
| Vitamin C | 2.649 mg | 2.94% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 70.64 mg | 14.13% |
| Alcohol | 0 g | 0% |
| Cholesterol | 8.83 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 1.766 mg | 135.85% |
| Vitamin B12 | 7.064 mcg | 294.33% |
| Vitamin E | 0.883 mg | 5.89% |
| Zinc | 1.3245 mg | 0.26% |
| Selenium | 5.298 mcg | 1.06% |
| Vitamin D | 0.3532 mcg | 2.35% |
Recipe Attributes
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