- Calories: 148
- Protein: 13 g
- Total Fat: 7.5 g
- Unsaturated Fat: 6.5 g
- Saturated Fat: 1 g
- Cholesterol: 31 mg
- Total Carbohydrate: 7.5 g
- Dietary Fiber: 3 g
- Total Sugar: 1 g
- Natural Sugar:
- Added Sugar:
- Sodium: 32 mg*
Tired of tuna salad? Switch to salmon! The super swimmer delivers a different flavor as well as healthy omega-3 fats. You can use fresh or canned (though, sodium will be higher if you reel in the canned variety). The recipe is a snap to make and is delicious served over greens or on whole-grain bread. Dig in.
- Prep time
- Total Time
- 1 pound fresh wild salmon (or *14.75 canned wild salmon—see note in instructions)
- ½ bunch cilantro, washed, minced
- 1 avocado, small dice
- 1/2 cup cherry tomatoes, quartered
- Juice of 2 limes
- 5 scallions, thinly sliced
- 3 cloves garlic, minced
- ½ cup canned chickpeas, rinsed and drained
- Salt and pepper to taste
Preheat the oven to 350˚.
Coat the bottom of a glass baking dish with oil spray. Rinse the salmon and pat dry, sprinkle with salt and pepper and place salmon flesh side down in the dish. Bake for 15 to 20 minutes, or until just cooked through.
When the salmon is finished cooking, transfer to a bowl or plate and place it in the fridge to cool. Save the juices from the salmon to put in the salad.
Prepare all other ingredients, and place in a bowl. When the salmon is cooled, break it apart with your fingers and place in the bowl with the prepared ingredients, or chop it with a knife. Add the salmon juices. *If using canned salmon, combine salmon with all other ingredients.
Mix everything together. Season with salt and pepper to taste. Enjoy a hearty serving over a bed of greens or with toasted whole-grain bread.
*Nutrition information based on fresh salmon; if using canned, sodium will be higher.