The prep time on the original recipe says 20 minutes. It really didn't seem to take that long.
This would work great as a packed lunch if you made it the night before. You could just keep the cooked salmon separate and then warm it up in the microwave. (This is assuming you have a microwave available at work!)
- 1 salmon fillet (6 ounces)
- 2 tablespoons reduced-fat balsamic vinaigrette, divided
- 3 cups fresh baby spinach
- 1/4 cup cubed avocado
- 1 tablespoon chopped walnuts, toasted
- 1 tablespoon sunflower kernels, toasted
- 1 tablespoon dried cranberries (It was the no sugar month so there are no cranberries on my salad)
Directions
- Brush salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into two pieces.
- Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between two plates. Top each with half of the salmon, avocado, walnuts, sunflower kernels and cranberries. Yield: 2 servings.
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Nutritional Facts |
|
|
Serving Size |
½ or recipe |
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Calories |
283 |
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|
|
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Total Fat |
19 g |
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Saturated Fat |
3 g |
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Cholesterol
|
50 mg |
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Sodium |
219 mg |
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Total Carbs |
9 g |
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Fiber |
3 g |
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Protein |
21 g |
From Healthy Cooking by Taste of Home http://www.tasteofhome.com/Recipes/Balsamic-Salmon-Spinach-Salad?cpi=1&sort=
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