Roasted Salmon and Arugula Salad
French Bread
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
- 9 oz French baguette
Side Dish Instructions
- Heat bread according to package directions .
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
272
|
115
|
387
|
| Fat (g) | 17 | 1 | 18 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 24 | 5 | 29 |
| Carb (g) | 5 | 22 | 27 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 293 | 256 | 549 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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- Matching Grocery List
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