Farmer's Market Summer Vegetable Salad with Grilled Salmon
Ingredients
Instructions
- For each serving: Brush each salmon portion with 1 tsp.
- (5 mL) dressing.
- Refrigerate 15 min.
- or up to 2 hours.
- Grill salmon until it flakes easily with fork.
- Combine 1/4 cup (50 mL) of each vegetable and tomatoes in medium saute pan.
- Stir in 1-1/2 Tbsp.
- (25 mL) dressing.
- Saute on medium-high heat until heated through.
- Cover serving plate with 45 g arugula; top with vegetables and 1 salmon piece.
Nutrition & Diet Analysis (per serving)
156
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).