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Salmon Salad with Basil Vinaigrette
Yield: Makes 4 serving
Net Carbs 3g
Ingredients:
Basil Vinaigrette (recipe)
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 |
This recipe appears in:
Salads
