This hearty salad platter is packed with good-for-you fats and heart-healthy omega-3s, thanks to the salmon. Salad greens give it plenty of crunch, and the zesty low-fat buttermilk dressing is so good that you’ll never believe it’s guilt-free.
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Serving Size: 234 g
- 1 pound boneless, skinless salmon fillets
- 4 teaspoons honey
- 2 teaspoons whole grain Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced fresh dill
- 1/4 teaspoon salt
- Pinch of ground black pepper
- 1/4 cup light mayonnaise
- 3 tablespoons low-fat buttermilk
- 1 teaspoon cider vinegar
- 1 teaspoon low-sodium seasoned salt
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 small head romaine lettuce, coarsely chopped
- 6 ounces baby lettuce greens
- 1 1/4 cups shredded carrots
- 1/2 pint grape tomatoes, halved
- Preheat oven to 375 degrees F. Preheat a baking sheet in oven.
- Coat a large piece of foil with cooking spray. Set salmon on foil. Combine honey, mustard, olive oil, dill, salt, and pepper in a small bowl. Spread over salmon and transfer to the hot baking sheet, using foil as handles.
- Roast until fish is still filmy and slightly moist in center, 10 to 15 minutes. Remove and let cool slightly.
- Meanwhile, whisk together mayonnaise, buttermilk, vinegar, seasoned salt, garlic, onion powder, and pepper in large bowl. Add romaine, greens, and carrots, tossing to coat.
- Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad.
Nutrition Facts: Calories: 214, Carbs: 12g, Protein: 17g, Fat: 11g, Sat. Fat: 2g, Sodium: 504mg, Fiber: 3g