November 11th, 2010
This fish has up to six times the omega-3s found in other varieties.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10-20 minutes
Nutrition Score per serving:
(2 ½ cups): 293 calories, 11 g fat (33% of calories), 2 g saturated fat, 29 g carbs, 23 g protein, 10 g fiber, 126 mg calcium, 3 mg iron, 628 mg sodiumIngredients
- 1 T extra-virgin olive oil
- 1/4 cup bottled fat-free vinaigrette
- Juice of 1 large lemon
- 1 t Dijion mustard
- 12 oz boneless salmon fillet
- 2 cup broccoli florets
- 1 15.5-ounce can black beans, drained and rinsed
- 1 cup grape tomatoes, halved
- Salt and Black Pepper
- 4 cup torn assorted salad greens (trimmed, washed, and dried)
- 1 bn fresh basil
- 2 carrots, peeled and shaved into long strips
Whisk together olive oil, vinaigrette, lemon juice, and mustard. Set aside.
Preheat oven to 400°F. Place salmon in a small roasting pan. Cook for 10 to 20 minutes, depending on the thickness of the fish (plan on 10 minutes per inch), or until an instant-read thermometer registers 140°F. Remove salmon from oven and set aside. Once it’s cool, flake into bite-size pieces with a fork.
Meanwhile, bring a 2-quart saucepan filled with water to a boil. Add broccoli and boil for 1 minute or until florets turn bright green. Drain and rinse under cold water. Shake to remove as much water as possible and place in a large bowl. Toss broccoli with dressing; set aside.
In another bowl, combine salmon, black beans, and tomatoes. Season with salt and pepper. Divide salad greens and basil among 4 plates. Top with broccoli and salmon mixture and garnish with shaved carrots.