Salad with Salmon

Name: Salad with Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 salmon fillet (6 ounces); 2 tablespoons balsamic vinaigrette, divided; 3 cups fresh baby spinach; 1/4 cup cubed avocado; 1 tablespoon chopped walnuts, toasted; 1 tablespoon sunflower kernels, toasted; 1 tablespoon dried cranberries

Total Time Prep/Total Time: 20 min.

Yield 2 servings

Test Kitchen Approved

Hearty enough to be a meal on its own, this salmon salad combines richness and freshness for a lighter dish that really satisfies.

Ingredients

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Directions

Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces.
Meanwhile, in a large bowl, toss spinach with remaining 1 tablespoon vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts

1 serving: 265 calories, 18g fat (3g saturated fat), 43mg cholesterol, 261mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.

This salmon spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. —Karen Schlyter, Calgary, Alberta

Recipe Creator