Baked Salmon Salad

As the days grow longer and warmer, put a little “spring” in your step with this salmon dinner salad. This one has a chorus of textures and flavors. Tonight crisp lettuce, crunchy cucumber, popping cherry tomatoes and refreshing sliced fennel harmonize with zingy mango. The salmon delivers a melody line to savor while the Asian dressing provides a memorable accompaniment.
Grocery List: Baked Salmon Salad
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Baked Salmon Dinner Salad

Produce

1 sweet onion (if needed)

red or green leaf lettuce (if needed)

 2 oz. fresh basil leaves 

red bell pepper (if needed)

green bell pepper (if needed)

cucumber (if needed)

1 carrot

cherry tomatoes (if needed)

1 apple

Canned Dries Foods

low-sodium vegetable broth (if needed)

good olive oil (if needed)

low sodium soy sauce (if needed)

balsamic vinegar (if needed)

Dijon mustard (if needed)

Frozen Foods

Meat/Fish/Poultry

6-8 oz. fresh salmon fillets  

Chilled Foods/Dairy

Additional Items

whole grain bread (if needed)

Nutritional Value: Baked Salmon Salad Dinner

Baked Salmon Dinner Salad

Nutritional Analysis

Per Serving

Calories: 460

Protein: 31 g

Carbohydrates: 48 g

Total Fat: 17 g

(Saturated Fat:) 2 g

Dietary Fiber: 12 g

Cholesterol: 40 mg

Sodium: 400 mg

% calories from fat: 32.8 %

Serving Size:

3 oz. Baked Salmon over 2- ½ C. 15 oz. salad with 1.1 oz. basil vinaigrette dressing and 1 slice of sprouted wheat toast.