8
760
20

Ingredients

  • 1 tablespoon olive oil
  • 12 1/2 ounces boneless salmon fillets (skin-on)
  • 2 slices sourdough bread
  • 1 clove garlic (halved)
  • 8 3/4 ounces cherry tomatoes (halved)
  • 1 handful fresh basil leaves
  • 3 teaspoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil

Directions

  1. Heat oil in a frying pan over medium-high heat. Season salmon. Cook skin-side down for 7-8 mins. Flip over and cook for another 2-3 mins for medium, or until cooked to your liking. Let rest for 2-3 mins.
  2. Meanwhile, toast the sourdough. Rub garlic lightly over both sides of toasted bread then tear into bite-sized pieces. Toss with tomatoes, basil, vinegar and olive oil. Season.
  3. Remove skin from salmon and either discard or roughly chop and add to salad. Flake fish and add to salad. Toss gently and serve.
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NutritionView more

760Calories
Sodium22%DV530mg
Fat69%DV45g
Protein88%DV45g
Carbs14%DV42g
Fiber12%DV3g

PER SERVING *

Calories760Calories from Fat410
% DAILY VALUE*
Total Fat45g69%
Saturated Fat8g40%
Trans Fat
Cholesterol95mg32%
Sodium530mg22%
Potassium1060mg30%
Protein45g88%
Calories from Fat410
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.