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Time
30 min
Level
Medium
Author
yamfit

Greek Salmon Salad

Instructions
1
Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk balsamic vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper
2
Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture
3
Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat
4
Combine salad greens, roasted vegetables, salmon, almonds and Parmesan. Drizzle with dressing and toss to coat
Micro nutrients
Total weight
227.66g
Carbs
19.68g
Dietary fiber
2.93g
Sugar
13.24g
Fats
15.56g
Saturated
4.77g
Poly
5.49g
Mono
1.59g
Trans
0.12g
Proteins
27.22g
Calcium
176.53%
Iron
56.47%
Magnesium
10.25%
Vitamin A
285.28%
Vitamin C
32.45%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
1.38%
Cholesterol
80.7%
Sodium
20.84%
Potassium
26.67%
Percentages are based on a diet of 2000 calories a day.
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