Roasted Salmon and Arugula Salad
Hummus-Cucumber Crispbread
Ingredients
- 1 (1½-lb) salmon fillet
- ½ cup olive oil vinaigrette, divided
- 2 (5-oz) pkg baby arugula
- 1 (12-oz) jar roasted red peppers, drained and sliced
- ½ red onion, thinly sliced
- ⅓ cup chopped fresh dill
Instructions
- Preheat oven to 450°F. Place salmon on a baking sheet lined with parchment paper; brush with 2 Tbsp vinaigrette. Bake 10 to 15 minutes or until fish flakes with a fork. Break into large pieces.
- Toss together arugula, peppers, onion, dill, and remaining 6 Tbsp vinaigrette in a serving bowl. Serve salmon over salad.
Side Dish Ingredients
- 1 (10-oz) container roasted garlic hummus
- 1 (9.7-oz) pkg multigrain crispbread
- 1 English cucumber, sliced
- ½ cup crumbled feta cheese
Side Dish Instructions
- Spread hummus over each crispbread slice; top with cucumber, and sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
272
|
230
|
502
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 24 | 12 | 36 |
| Carb (g) | 5 | 34 | 39 |
| Fiber (g) | 1 | 13 | 14 |
| Sodium (mg) | 293 | 504 | 797 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
