Salmon Fennel Salad

Salmon Fennel Salad

Health Rating
Prep Cook Ready in Servings
15 min 10 min 25 min 2
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Ingredients


1/2 cup Arugula
1 cup Baby spinach
2 tbsp Chives (chopped)
2 tbsp Dijon mustard (for dressing)
2 bulb(s) Fennel (trimmed and cut lengthwise)
1 of 1 lemon Lemon peel (zest) (for dressing)
1/2 cup Lettuce, romaine
1 fillet (6oz) Atlantic salmon, farmed
1/4 tsp Salt and pepper (to taste, for dressing)
1/2 cup Swiss chard
1/4 cup White wine vinegar (for dressing)

Instructions


Season the salmon with salt and pepper. Fill saucepan with thin layer of water.

Place salmon on steamer rack in saucepan.

Cook and cover until salmon is opaque (about 10 minutes). Transfer to plate and let cool.

Flake salmon into chunks.

To make dressing:
Assemble mixed greens salad (save some chives separately) and toss with dressing.

Sprinkle with remaining chives.

Nutrition Facts

Per Portion

Calories 301  
Calories from fat 115  
Calories from saturated fat 24.1  
Total Fat 12.8  g
Saturated Fat 2.7  g
Trans Fat 0  g
Polyunsaturated Fat 3.6  g
Monounsaturated Fat 3.6  g
Cholesterol 47  mg
Sodium 539  mg
Potassium 1546  mg
Total Carbohydrate 24.0  g
Dietary Fiber 11.5  g
Sugars 1.7  g
Protein 22.4  g

Dietary servings

Per Portion


Fruit 0.2
Meat 0.9
Vegetables 6.4

Energy sources


Pygal 32% 453.947108244 147.757141467 38% 374.304702841 282.564982101 30% 309.275041689 143.057312624 32% 38% 30% Carbohydrates Fat Protein

Notes:

Can use pre-made mixed green salad.
Recipe from: Dr. Tara Campbell, ND
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