Salmon, Edamame and Avocado Salad
This Salmon, Edamame and Avocado Salad is a healthy and flavorful dish that is perfect for a light lunch or dinner. It is rich in protein, omega-3 fatty acids, and fiber, making it a nutritious option. This salad is gluten-free and dairy-free, making it suitable for people with dietary restrictions. However, people with fish or soy allergies should avoid this dish.
Allergen Information: Contains Fish Allergy
Nutrition Facts
Per serving
Energy
334 kcal
Protein
33 g
Carbs
9 g
Fat
20 g
Fiber
5 g
Ingredients
Salmon
250 gms (250g)
Edamame
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Avocado
0.25 cup, diced (25g)
Red Bell Pepper
0.25 cup, sliced (50g)
Fresh cilantro (chopped)
2 tbsp (20g)
Rice Vinegar
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Green Onion
1 Small onion (20g)
Instructions
Preparation
-Wash and chop green onion.
Cooking Steps
Preheat the oven to 375°F (190°C).
Place the salmon fillets in a baking dish and season with salt and pepper. Bake for 12-15 minutes, or until cooked through.
In a small bowl, whisk together the olive oil, rice vinegar, salt, and pepper to make the dressing.
In a large bowl, combine the edamame, avocado, red bell pepper, cilantro, and green onions. Toss with the dressing.
Divide the salad and top each with a baked salmon fillet.
Serve immediately.