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Salmon Salad with Basil Vinaigrette


Salmon Salad with Basil Vinaigrette

Salmon Salad with Basil Vinaigrette

Net Carbs 3g

Yield

Makes 4 serving

Ingredients

Basil Vinaigrette
1 pound asparagus, trimmed
1-1/4 teaspoons salt, divided
1 pound salmon fillets
1-1/2 teaspoons olive oil
1/4 teaspoon black pepper
4 lemon wedges

Preparation

  1. Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside.
  2. Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)
  3. Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.

Nutritional Information

Serving Size: 1-1/2 cups
Sodium 856 mg
Protein 25 g
Fiber 2 g
Carbohydrate 5 g
Cholesterol 56 mg
Saturated Fat 5 g
Total Fat 24 g
Calories 332

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