Grilled Salmon & Panzanella Salad
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Print Recipe
Print Recipe |
Ingredients
- Grilled Salmon
- 1 1/4 lbs salmon ~5 ounces per serving
- 1 tbsp lemon juice
- 1/3 tbsp olive oil
- 1/2 tsp ground black pepper
- Panzanella Salad
- 1 medium cucumber peeled, diced 1/2"
- 1 large tomato heirloom or any fresh variety, sliced
- 2 ounces frozen peas thawed
- 1/4 medium red onion trimmed, diced 1/4"
- 1/2 medium red pepper trimmed, diced 1/2"
- 1 ounce Kalamata olives pitted
- 1/4 ounce capers
- 2 tsp garlic peeled and minced
- 1/4 lb fresh watercress stems removed
- 2 Tbsp basil leaves, very thinly sliced
- 1/4 tsp ground black pepper
- Salad Toppings
- 8 small crostinis break in half
- 1/2 cup salad dressing citrus-style vinagrette
- 1/4 cup shredded parmesan cheese
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
Grilled Salmon
- Preheat grill or pan to 350 F.
- Coat salmon with olive oil, lemon juice, and ground pepper.
- Cook salmon until internal temperature reaches 145 F (2-3 minutes on each side).
Panzanella Salad
- Add all ingredients and toss to mix. Add salad toppings - crostinis, salad dressing, and parmesan cheese right before service.
Nutrition Facts
| Calories | 390kcal |
| Total FatSaturated FatTrans Fat | 18g4g0g |
| Cholesterol | 70mg |
| Sodium | 680mg |
| Total CarbDietary FiberSugars | 17g3g6g |
| Protein | 36g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.