Balanced Summer Dinner
Sometimes on a hot summer day, all you want to eat is something that can be thrown together with little to no time in a hot kitchen. To make this salmon salad, roasting the salmon in the oven or grilling it outside means you won’t need to be working over a hot stove all night! This salad is a well-balanced dinner option, offering fiber, antioxidants, omega-3 fats, and protein. Feel free to substitute any other type of protein—try chicken, beans, or tofu—for the salmon. If you want a higher-carb meal after a hard workout, try adding some brown rice or whole wheat pasta to the base of the salad.
Summer Salmon Salad
Yield: 1 serving
2 cups arugula
1 cup mixed berries
3 oz salmon
1 Tbsp balsamic vinegar
1 tsp olive oil
Black pepper to taste
½ tsp olive oil (to grease baking dish or coat salmon when grilling)
If baking the salmon, preheat oven to 400 degrees Fahrenheit.
Lightly grease a baking dish and place salmon in dish skin-side down.
Roast in preheated oven for about 15 minutes until done.
If grilling the salmon, get coals hot, and lightly oil salmon.
Place salmon skin-side down on the grate and cook for 5 minutes.
Flip the salmon and cook for another 5 minutes until done.
Place washed arugula, rinsed berries, and cooked salmon on a plate.
Drizzle with olive oil and vinegar.
Approximate nutrition information per serving:
Calories per serving: 358
Fat per serving: 16g
Protein per serving: 27g
Total Carbohydrate: 26g
This month's recipe, crafted by Louisa Paine, Registered Dietitian at The Mount Auburn Club will become an instant summer favorite! Click here to contact the MAC Nutrition team today and ask how we personalize recipes.
The information presented here is for general educational purposes only and is not intended to diagnose, treat, or prevent any disease or health condition. As always, please speak with your registered dietitian regarding any dietary modifications or nutrition-related questions.