Mediterranean Salmon ‘n’ Tomato Cups
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Salmon ‘n’ Green Bean Salad
Serves2
Prep Time5 min
Time to Table5 min
This easy salmon recipe works as a lunch option and a dinner course. Add this ‘Take 5’ to your recipes for salmon collection.
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USED IN THIS RECIPE
Ingredients
1 cup (250 mL) green beans, cut in half
1 can (142 g) Clover Leaf Flaked Sockeye Salmon - Skin & Bones Removed, drained
2 cups (500 mL) seasonal greens
2 c. tbsp (30 mL) olive oil
2 c. tbsp (30 mL) balsamic vinegar
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a saucepan, cook the green beans in boiling water for 3 minutes; rinse in cold water and drain.
- Toss with salmon, broken into chunks.
- In a serving dish, place salmon and bean mixture over top of greens.
- Whisk the olive oil and balsamic vinegar together. Drizzle over salad.
- If desired, sprinkle with toasted almonds and season with salt and pepper to taste.
- Serve by itself or with toasted bread.
Tip:
- This recipe works well with Skinless Boneless Atlantic Salmon or Skinless Boneless Pink Salmon
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 290 | |
| Fat | 19 g | 29% |
| Saturated Fat | 3 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 15% | |
| Omega-3 Polyunsaturates | 1.4 g | |
| Cholesterol | 50 mg | |
| Sodium | 350 mg | 15% |
| Carbohydrate | 8 g | 3% |
| Fibre | 2 g | 8% |
| Sugar | 4 g | |
| Protein | 20 g | |
| Vitamin A | 10% | |
| Vitamin C | 25% | |
| Calcium | 4% | |
| Iron | 10% |
Claims per serving
| Source of Fibre | Excellent Source of Protein |
| Good Source of Vitamin A | Excellent Source of Vitamin C |
| Source of Iron | Source of Omega-3 |
