Salmon Salad

Salmon Salad

organic mixed baby greens
4 salmon fillets
dijon mustard
fresh rosemary & thyme
dried parsley & oregano 
nicoise olives
cherry tomatoes - halved
wedges roasted red potatoes (recipe included)
3 cloves minced garlic
thinly sliced red onions
steamed French green beans
dijon balsamic dressing (recipe included)

Mix together 2 tbsp mustard, 3 tbsp lemon juice, 1 tbsp thyme, 1 tbsp rosemary, 1 teaspoon oregano, 1 teaspoon parsley, salt and pepper. Add salmon and coat both sides. Cover with plastic wrap and refrigerate for 15 minutes. Preheat oven to 400. Cut washed potatoes into wedges. Toss in olive oil, sale and pepper, and garlic. Spread in single layer on baking sheet. Bake at 400 for 30 minutes or until golden brown. Add olives, tomatoes, capers, onions, and green beans atop the baby greens. Place salmon in baking pan coated with cooking spray,  bake on middle rack for 10-15 minutes. 

Potatoes and salmon will be finished at the same time, pull from oven, and place onto the prepared greens. 

Serve with Dijon Balsamic Dressing: 1/3 cup balsamic, 1/4 cup olive oil, 2 tbsp dijon, 1 tbsp honey, salt and pepper. 

Serves 4.

Fat 20.6g    Carbs 28.5g     Protein 21.6g     Sugar 4g

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