Salmon-Arugula Salad
Ingredients
- ¼ cup olive oil
- ¼ cup chopped fresh parsley
- 2 Tbsp capers
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 3 (6-oz) cans wild-caught salmon, drained
- 1 (10-oz) pkg baby arugula
- 1 cup halved grape tomatoes
- ¼ cup thinly sliced red onion
Instructions
- Whisk together oil, parsley, capers, lemon zest, lemon juice, mustard, salt, and pepper in a large bowl. Add fish, arugula, tomatoes, and onion; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
328
|
328
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 34 | 34 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 881 | 881 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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