This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.
Tip: To make a quick white-wine vinaigrette, whisk 2 Tbsp. white-wine vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.
Serving Size: 4 cups
464 calories; protein 34.8g; carbohydrates 34.7g; dietary fiber 5.9g; sugars 18.9g; fat 22.1g; saturated fat 5.2g; cholesterol 68.9mg; vitamin a iu 9958.6IU; vitamin c 27.5mg; folate 202.3mcg; calcium 183.4mg; iron 4.5mg; magnesium 125.8mg; potassium 1488.8mg; sodium 352.1mg.