- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- salmon fillet portions (5 oz/150 g each)
- 1/4 tsp
- salt
- 1 mL
- pinch pepper
- 1 pkg
- mixed greens
- 5 oz/142 g
- 1
- avocado, peeled, pitted and diced
- 1
- English cucumber, diced
- 2 cups
- grape tomatoes, halved
- 500 mL
- 1/4 cup
- bottled balsamic dressing
- 60 mL
Method
- Step 1
- Preheat oven to 425°F (220°C). Place fish on foil-lined baking sheet. Sprinkle with salt and pepper. Cook until fish flakes easily with a fork and is cooked through, about 10 min.
- Step 2
- Combine mixed greens, avocado, cucumber, cherry tomatoes and balsamic dressing in a large bowl.
Mix well.
- Step 3
- Divide salad among four plates and top each with a piece of salmon.
Tips
Use skinless rainbow trout fillets instead of salmon.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 390
- Fat:
- 25 g
- Saturated Fat:
- 4 g
- Carbs:
- 12 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 80 mg
- Protein:
- 31 g
- Sodium:
- 400 mg