Ingredients: |
Ingredients: Serves 4
Prep time: 15 minutes
Cook time: 10-20 minutes
12 ounces boneless salmon fillet (or Chicken of the Sea Salmon in a bag, found near the tuna)
2 cups broccoli florets
1 15.5 ounce can black beans, drained and rinsed
1 cup grape tomatoes
4 cups assorted dark salad greens
1 bunch fresh bail leaves
2 carrots, peeled and shaved into long strips
For the Vinaigrette
1 tbsp. extra-virgin olive oil
¼ bottle fat-free vinaigrette
The juice of 1 large lemon, plus more to taste, if necessary
1 tsp. Dijon mustard
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Directions: |
Directions:Preheat oven to 400 degrees F. Place the 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 degrees F. Remove salmon from oven and set aside. Once salmon cools, 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 broccoli turns bright green. Pour into a colander and rinse under cold running water. Shake to remove as much water as possible and place broccoli in a large bowl.
Make vinaigrette by whisking olive oil, fat-free vinaigrette, lemon juice, and Dijon. Toss broccoli with the vinaigrette. Set aside. In another bowl, combine salmon, black beans, and grape tomatoes. Season with salt and pepper, if desired.
Divide salad greens and basil on four plates. Top with broccoli and salmon mixture, garnish with shaved carrots, and serve.
Nutrition per serving:
293 calories
11g fat 2g Saturated fat
29 g Carbohydrates
23 g Protein
10g Fiber
628 mg Sodium
© Shape Magazine |
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