Tuscan Sun Salmon Salad Recipe

Name: Tuscan Sun Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 1/4 c. water; 4 skinless salmon fillets; 1/4 tsp. salt; .⅓ tsp. Freshly ground black pepper; 5 oz. baby arugula; 1/2 c. red peppers; 1/2 c. Kalamata olives; 1 tbsp. balsamic vinegar; 2 tsp. extra-virgin olive oil; Focaccia

Servings: persons

1 lemon
1/4 c. water
4 skinless salmon fillets
1/4 tsp. salt
.⅓ tsp. Freshly ground black pepper
5 oz. baby arugula
1/2 c. red peppers
1/2 c. Kalamata olives
1 tbsp. balsamic vinegar
2 tsp. extra-virgin olive oil
Focaccia

1
Arrange, in 8- by 8-inch glass baking dish, thin slices of lemon in single layer.
2
Add 1/4 cup water.
3
Place thawed salmon on top; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
4
Cover with vented plastic wrap and microwave on high 8 minutes or until fish just turns opaque throughout.
5
Meanwhile, in large bowl, toss baby arugula, roasted red peppers, Kalamata olives, balsamic vinegar, and extra-virgin olive oil.
6
Divide among 4 plates and top with salmon.
7
Serve with focaccia.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lemon, 1/4 c. water, 4 skinless salmon fillets, 1/4 tsp. salt, and more.

Yes, Tuscan Sun Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Sun Salmon Salad

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