Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
3
Low
Nutrition per serving
Calories311.2 kcal (16%)
Total Fat18.3 g (26%)
Carbs9.8 g (4%)
Sugars3.3 g (4%)
Protein27.6 g (55%)
Sodium343.3 mg (17%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 x 4 ozwild salmon fillets
1 tablespoondijon mustard
divided
¾ teaspoonparlsey
dried
½ teaspoonkosher salt
fresh black pepper
to taste
¼ cupred onion
chopped
4 teaspoonsextra virgin olive oil
2 tablespoonsapple cider vinegar
⅛ teaspoongarlic powder
1 cupcherry tomatoes
halved
8 ouncesavocado
diced, from, small
4 cupsromaine lettuce
chopped
1 ½ cupsred cabbage
shredded
Instructions
Step 1
Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
Step 2
Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
Step 3
In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
Step 4
Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
Step 5
Divide the salad in 4 bowls and top each with salmon.
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Notes
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