Baby Greens & Salmon Salad
Recipe by: Roche Bros
Servings
4
Prep time
15 minutes
Cook time
20 minutes
Calories
483 kcal
Ingredients
Directions
- Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and sprinkle with seasoning; bake 20 minutes or until internal temperature reaches 145°. Transfer to cutting board and let stand 10 minutes; flake into 2-inch pieces with fork.
- Fill medium bowl with ice and cold water. In medium saucepot, heat 6 cups water to a boil over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium; gently simmer 7 minutes. With slotted spoon, transfer eggs to ice water; once cool, peel and cut lengthwise in half.
- In large bowl, toss greens, snap peas and vinaigrette. Makes about 6 cups.
- Serve greens mixture topped with salmon and eggs.
Nutritional Facts
- Calories: 483
- Total Fat: 29g
- Saturated Fat: 4g
- Cholesterol: 294mg
- Sodium: 682mg
- Total Carbohydrates: 6g
- Fiber: 2g
- Sugar: 2g
- Protein: 47g