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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
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