Ingredients
- 1 skinless salmon fillet (8 ounces)
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
- 4 cups spring greens salad mix
- 1 can (8 ounces) mandarin oranges drained and rinsed
- 2 tablespoons coarsely chopped walnuts
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
How to Make It
- Season salmon with salt, if desired, and pepper. Broil or grill fish 4 minutes per side or until firm and flakes when tested with fork.
- Divide greens between two serving plates. Cut fillet in half and place one piece on each plate; top with orange segments and walnuts.
- Combine mustard and vinegar in small bowl. Drizzle evenly over each salad.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 331 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Cholesterol 56 mg 19% |
Sodium 543 mg 9% |
carbohydrates 18 g 14% |
Dietary Fiber 4 g 11% |
Protein 25 g 50% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |