A Personal Training Experience In An Indoor Bootcamp Setting

 

Join the 50 Day Challenge

Get Started Now!

Book Classes Online

Flaked Salmon Salad With Black Beans

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
  • Dressing
  • 1 T extra-virgin olive oil
  • 1/4 cup bottled fat-free vinaigrette
  • Juice of 1 large lemon
  • 1 t Dijion mustard
  • Salad
  • 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
Directions
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.

Try Your First Month For Only $20!