Name: Roasted Salmon and Broccoli Salad
Yield: 5 (1 cup) servings
Ingredients: 1 salmon fillet (16-ounce); 4 cups broccoli florets; salt and pepper to taste; 2 teaspoons olive oil; 1 cup grape tomatoes (halved); 1/3 cup chopped red onion; 2 cup chopped cucumber; 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves; 4 cups torn assorted salad greens (trimmed (washed, and dried)); Vinaigrette (recipe follows)

Roasted Salmon and Broccoli Salad

Servings 5 (1 cup) servings

Ingredients

1 salmon fillet 16-ounce
4 cups broccoli florets
salt and pepper to taste
2 teaspoons olive oil
1 cup grape tomatoes halved
1/3 cup chopped red onion
2 cup chopped cucumber
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
4 cups torn assorted salad greens (trimmed washed, and dried)
Vinaigrette recipe follows

Servings 5 (1 cup) servings

Ingredients

1 salmon fillet 16-ounce
4 cups broccoli florets
salt and pepper to taste
2 teaspoons olive oil
1 cup grape tomatoes halved
1/3 cup chopped red onion
2 cup chopped cucumber
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
4 cups torn assorted salad greens (trimmed washed, and dried)
Vinaigrette recipe follows

Instructions

Preheat oven 400°F. Cover baking sheet with foil.
Place salmon on one side of pan and broccoli on other side. Toss broccoli with olive oil and season to taste. Roast 15-20 minutes, depending on thickness of salmon (about 10 minutes per inch). Cool and flake into bite-size pieces with fork.
In large bowl, combine flaked salmon, roasted broccoli, tomatoes, onion, cucumber and basil. Toss with Vinaigrette (see recipe) and serve over mixed greens.

Nutritional Info

Per Serving: Calories 224, Calories from Fat 36%, Fat 9g, Saturated Fat 1g, Cholesterol 42mg, Sodium 283mg, Carbohydrates 14g, Dietary Fiber 4g, Total Sugars 7g, Protein 23g, Dietary Exchanges: 2 vegetable, 3 lean meat