High-protein salmon is also packed with inflammation-fighting omega-3 fats. Pistachios and goat cheese add even more protein for a total of 23g per serving. Together with mixed spring greens, fennel, and beets, this salad is a nutritional powerhouse.
Nutrition information (per serving)
Calories: 483; total fat: 33g; saturated fat: 7g; protein: 32g; carbohydrates: 15g; sugar: 9g; fiber: 4g; cholesterol: 78mg; sodium: 460mg
Recipe and photo by Jessica Fishman Levinson, M.S., R.D.N., C.D.N. of Nutritioulicious.
Makes 4 servings
- 1 lb salmon fillet
- 1/8 tsp Kosher salt, plus more for dressing
- Freshly ground pepper
- 1/2 cup shelled unsalted pistachios
- 3 Tbsp low-fat plain yogurt
- 2 Tbsp grapefruit juice (freshly squeezed preferred)
- 1 tsp minced garlic
- 1 tsp grainy Dijon mustard
- 1 tsp lemon zest, plus more for garnish
- 2 tsp lemon juice
- 1/4 cup olive oil
- 5 oz mixed greens
- 1 cup thinly sliced fennel
- 1 cup thinly julienned green apples
- 1/2 cup thinly sliced cooked beets
- 1/2 cup crumbled goat cheese
How to make it
Preheat broiler to 450°. Place salmon fillet on a foil-lined baking sheet, and sprinkle with ⅛ teaspoon salt and pepper to taste. Broil 15 minutes, until cooked through.
While salmon is cooking, toast pistachios in a dry skillet or toaster oven, about 4 minutes.
To make the dressing, combine yogurt, grapefruit juice, garlic, mustard, lemon zest, and lemon juice in a small food processor or blender. Blend until combined. Add ¼ cup oil, and blend again until emulsified. Season with salt and pepper.
To assemble the salad, divide greens, fennel, apples, beets, and goat cheese among 4 plates. Top with ¼ of the broiled salmon and 2-3 tablespoons dressing. Garnish with additional lemon zest if desired.