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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
455.33g
Carbs
39.36g
Dietary fiber
5.86g
Sugar
26.48g
Fats
31.12g
Saturated
9.53g
Poly
10.98g
Mono
3.18g
Trans
0.25g
Proteins
54.43g
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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