Salmon and Avocado Salad
Nutrition per serving
| Calories | 366 kcal |
| Protein | 38.1 g |
| Carbs | 11.5 g |
| Fats | 18.5 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 9.6 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 3.6 g |
| Fiber | 7.8 g |
| Sodium | 196 mg |
Ingredients
| Salmon Fillets | |
| Baby Spinach | |
| Cherry Tomatoes | |
| Avocado |
Preparation
1. Pre-heat the oven to 200 C (390 F).
1. Pre-heat the oven to 200 C (390 F).
2. Cut the cherry tomatoes into halves.
3. Dice the avocado.
Cooking
1. Season the salmon with salt and pepper. Wrap in foil and place in the oven to bake for 20 minutes.
1. Season the salmon with salt and pepper. Wrap in foil and place in the oven to bake for 20 minutes.
2. Lay the spinach onto a plate, then arrange the tomatoes and avocado on top. Flake the salmon over the top of the salad.