Incorporating salmon into salads adds a good source of protein and heart healthy omega-3 fatty acids. This quick-and-easy salad is perfect for a lunch or dinner and is sure to leave you feeling full and satisfied. Source: Diabetic Living Magazine
Thaw salmon if frozen. Sprinkle salmon with the 1/4 teaspoon salt and the pepper. Coat both sides of salmon fillets with cooking spray. For a charcoal or gas grill, grill salmon on the rack of a covered grill directly over medium heat 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once halfway through grilling time.
Meanwhile, for vinaigrette, in a screw-top jar combine mint, vinegar, oil, orange peel, orange juice and the 1/8 teaspoon salt. Cover and shake well.
Divide salad greens among four serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. Drizzle with vinaigrette. If desired, sprinkle with almonds.
3 fat, 3 lean protein, 1 vegetable, 1/2 fruit