Healthy Baked Salmon Salad
This healthy salmon salad is made with a bed of mixed greens, tossed with cabbage, carrots and green onions, then is topped with roasted new potatoes and the perfect baked pepper salmon.
Servings 2 servings
for the salmon:
- 2 (4 - 5 oz) wild caught salmon filets (or artic char)
- 2 teaspoons tamari or soy sauce
- 1-2 teaspoons fresh cracked pepper
for the potatoes:
- 1/3 lb new potatoes (about 10)
- 1 tablespoon olive oil
- salt & pepper to taste
for the salad:
- 4 cups mixed greens
- 1/2 cup shredded cabbage
- 1 carrot , thinly sliced
- 2 green onions , thinly sliced
- 1/4 cup of the Best Shallot Dressing (or dressing of choice)
- Fresh dill to garnish , optional
Preheat the oven to 425ºF.
Fold a piece of foil into a rectangle and then pinch up the sides. Place the salmon, skin side down, into the foil "boat". Top with tamari and sprinkle with fresh cracked pepper. Set aside.
Cute the potatoes into quarters. Add to a baking sheet and drizzle with olive oil, salt and pepper. Toss with your hands to combine. Pop in the oven for 20 minutes.
When you have 10 minutes left on your timer, toss the potatoes around and add the salmon onto the pan as well. Finish baking.
While the salmon and potatoes are finishing, add all the salad ingredients into a large bowl. Toss to combine. Drizzle with dressing and toss again. Divide evenly between two dishes.
Remove the pan from the oven. Divide the potatoes equally onto each salad. Top each salad with a piece of salmon and sprinkle with fresh dill, if desired.
Serving: 1salad | Calories: 386kcal | Carbohydrates: 24g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 934mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6124IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg