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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon Summer Salad

Source: dLife

Fresh salmon tossed with vegetables and an herb yogurt dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	281.6

Total Carbs	27.5 g

Dietary Fiber	5.5 g

Sugars	5.7 g

Total Fat	5.1 g

Saturated Fat	0.8 g

Unsaturated Fat	1.9 g

Potassium	1323.4 mg

Protein	32.0 g

Sodium	176.9 mg

Dietary Exchanges 5.1 Fat, 1.4 Vegetables, 0.1 Fruits, 2.7 Meat, 0.1 Milk, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 cup cold water 1.0
1 lb salmon fillet 0.5
0 1/2 lb small potatoes 0.75
0 3/4 lb fresh asparagus 6.0
6 tbsp fresh lemon juice 2.0
2 tsp fresh lemon peel 2.0
2 oz plain yogurt 1.0
1 each large garlic cloves 2.0
2 tsp capers, drained 3.0
3 tbsp fresh dill weed 2.0
2 tbsp chopped parsley 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 8.0
8 each Lettuce, red leaf, fresh, outer leaf 1.0
1 cup fresh cherry tomatoes

Directions

In large bowl, break salmon into 1/2" pieces. Set aside.
In medium pan, bring 3 cups water to boil.
Quarter potatoes and cook in boiling water until tender, about 10- 12 minutes. Drain and add to salmon.
In medium pan, bring remaining 3 cups water to boil.
Trim rough ends from asparagus and cut into 1 1/2" pieces. Cook in boiling water until just tender, about 3 minutes. Drain and add to salmon mixture.
In medium bowl, create lemon-yogurt dressing by whisking together lemon juice, lemon zest, yogurt, garlic, capers, dill, parsley, salt (if using), and pepper.
Drizzle over salmon mixture and toss to evenly coat salmon and vegetables. Cover and refrigerate until ready to serve.
To serve, arrange 2 lettuce leaves each on 4 plates. Place equal portions of salmon salad on lettuce and garnish with cherry tomatoes.
Serve immediately.