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 | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
salmon fillets
7.06 oz
lettuce
5.30 oz
cucumber
5.30 oz
Cherry Tomatoes
1.77 oz
red onion
1.06 oz
Lemon
1.06 oz
olive oil
0.18 oz
salt
0.18 oz
pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Season the salmon fillets with salt and pepper.
Step 3
Place the salmon fillets on a baking sheet and bake for 10 minutes or until cooked through.
Step 4
In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
Step 5
Drizzle the salad with olive oil and lemon juice.
Step 6
Season with salt and pepper, and toss to combine.
Step 7
Divide the salad among plates and top with the baked salmon fillets.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
8 g
(32
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.3528 g | 0.07% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0882 mcg | 3.68% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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