Recipe
Salad
Salmon Salad with Creamy Basil Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee plain low-fat yogurt | ||
| 1 tsp. chopped fresh basil | ||
| ½ tsp. Hy-Vee sugar | ||
| ¼ tsp. Hy-Vee pepper | ||
| 4 tbsp. Hy-Vee lemon juice, divided | ||
| 1 lbs. fresh salmon | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 (10 oz) bag Hy-Vee Italian blend salad mix | ||
| 8 cherry tomatoes | ||
| 8 cucumber slices |
Directions
- Whisk together yogurt, basil, sugar, pepper and 2 tablespoons lemon juice. Chill until ready to use.
- Place salmon skin-side-down on a foil-lined baking sheet. Drizzle with the remaining lemon juice and season to taste with salt and pepper.
- Broil on high for 8 to 10 minutes, or until fish flakes easily with a fork.
- Remove from pan (skin should stick to foil) and flake with a fork.
- Divide lettuce blend into four portions, add flaked salmon and drizzle with 2 tbsp of dressing per salad. Top with 2 cherry tomatoes and 2 cucumber slices per salad.
- Keep leftover dressing in a sealed container in the refrigerator.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 170mg
- Total Carbohydrates: 12g
- Protein: 25g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 45%
0%
Iron 8%
0%
Calcium 8%