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Salmon and Leafy Green Salad
This nutritious salmon salad recipe is heart healthy and delicious! Salmon is packed with flavor and omega-3 fatty acids which reduce heart disease risk factors. Edamame is delicious in a salad, but did you know that edamame helps lower cholesterol and is rich in fiber and antioxidants?
TOTAL TIME
25 mins
COURSE
Lunch
CUISINE
American
SERVINGS
2
EQUIPMENT
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Oven
INGREDIENTS
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4 tbsp. Profile Rosemary Balsamic Vinaigrette
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2 salmon fillets
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½ cup cherry tomatoes, chopped
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½ cup baby arugula
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1 cup baby kale
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1 cup baby spinach
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1 cup frozen edamame
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16 almonds
INSTRUCTIONS
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Preheat oven to 375 degrees and bake salmon fillets for 20 minutes.
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While salmon is cooking, prepare frozen edamame according to package instructions.
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In a large bowl, toss together cherry tomatoes, arugula, kale, spinach, edamame, and almonds. Break up salmon into very large chunks, removing skin and any bones, and toss into salad mixture.
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Divide salad into two servings, placing in serving bowls and top with Profile Rosemary Balsamic Vinaigrette.
NOTES
Profile Exchange: 4 oz very lean protein, 2 cups vegetables, 1 fat, 1 flex food.
KEYWORD
Salmon Salad, Heart Healthy Recipe, Rosemary Balsamic Vinaigrette
