Salmon & Spinach Salad
Serves 2
Ingredients
- 1 6-ounce salmon fillet
- 2 Tbsp reduced-fat balsamic vinaigrette, divided
- 3 cups fresh baby spinach
- 1/4 cup cubed avocado
- 1 Tbsp chopped walnuts, toasted
- 1 Tbsp sunflower seeds, toasted
- 1 Tbsp dried cranberries
Preparation
- Preheat broiler and coat a broiler pan with cooking spray.
- Drizzle 1 Tbsp vinaigrette over salmon, then place fillet on the pan. Broil 3-4 inches from the heat source until fish flakes easily with a fork, about 10-15 minutes.
- While the fish cooks, toss spinach with remaining 1 Tbsp vinaigrette in a large bowl. Divide between two plates.
- When the salmon is done, cut the fillet into two pieces. Top each bed of spinach with a piece of salmon as well as half of the avocado, walnuts, sunflower seeds and cranberries.
Nutrition Information per Serving
- 283 Calories
- 19 g Fat
- 50 mg Cholesterol
- 219 mg Sodium
- 9 g Carbohydrate
- 3 g Fiber
- 21 g Protein
Diabetic Exchanges per Serving
- 2 Medium-fat meat
- 2 Fat
- 1 Vegetable
Source: Taste of Home
Image credit: ninaqinoh / flickr
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.
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