Pesto Salmon Salad
Baby Spinach Salad
Ingredients
- 3 (7.5-oz) cans boneless, skinless pink salmon, drained and flaked
- ⅓ cup mayonnaise
- 2 Tbsp pesto
- 2 tsp fresh lemon juice
- 1 cup grape tomatoes, halved
Instructions
- Combine fish, mayonnaise, pesto, and lemon juice in a large bowl. Stir in tomatoes.
- Serve salmon salad over Baby Spinach Salad recipe.
Side Dish Ingredients
- ¼ cup sliced almonds
- 1 (6-oz) pkg baby spinach
- 6 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 4 to 5 minutes or until fragrant.
- Toss spinach with dressing and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
388
|
155
|
543
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 4 | 3 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 767 | 145 | 912 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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- Matching Grocery List
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