Tuscan Salad With Grilled Salmon

You can lazy-guy hack this salad if you want—either way, it won't pack on the pounds.

Salmon Salad
Sam Kaplan

It’s really up to the chef how much effort goes into this salad. Whereas one man may want to roast the red peppers himself, others may be content to buy them already roasted in a jar from the grocery store.

Whatever you choose, salmon has long been a favorite lean protein choice of fitness-focused men everywhere—especially because it packs plenty of omega-3 fatty acids. Just be sure not to buy sun-dried tomatoes packed in oil or you’ll be adding to your fat content. 

Nutrition Information (per serving)

521 calories, 46g protein, 24g carbs, 27g fat, 7g fiber

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Prep time

10 min.

Cook time

10 min.

  • 6 sun-dried tomatoes
  • 4 cups arugula
  • 1 cup asparagus pieces
  • 1 oz low-fat mozzarella cheese, cubed
  • 1 roasted red pepper, cut into bite-size strips
  • 2 Tbsp reduced-fat roasted red pepper, balsamic, or Italian dressing
  • 6 oz grilled salmon (either fresh or pre-prepared)

Rehydrate sun-dried tomatoes, if necessary, by placing them in a small soup pan and covering with water. Place pan over high heat. Boil until soft, approximately 6 minutes. Drain and run tomatoes under cold water.

Meanwhile, mix the arugula, asparagus, mozzarella, and roasted red pepper in a large bowl. Chop the sun-dried tomatoes and add them.

Just before serving, add dressing and toss using salad tongs, two forks, or two wooden spoons. Top with salmon. Serve immediately.