Photo by Sang An
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.
Recipe information
Yield
Makes 4 servings
Ingredients
Vegetable oil cooking spray
1 pound salmon fillet, skin removed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 pound green beans, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teasoon red wine vinegar
2 cups cherry tomatoes, halved
1 cup thinly sliced red onion
8 ounce whole-wheat baguette, cut into 1-inch cubes
1/2 cup fresh basil, cut into thin strips
Preparation
Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.
Nutrition Per Serving
Per serving: 502 calories
27 g fat (5 g saturated)
36 g carbohydrates
7 g fiber
31 g protein
#### Nutritional analysis provided by Self
Recipe notes
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