Salmon & squash salad
300 cals, 29p, 6c, 17f (per meal)
2 cup chopped (94g)
1/2 tsp (3mL)
4 dash, leaves (1g)
4 tbsp (70g)
1 cup slices (104g)
1 medium (196g)
1/2 lbs (227g)
1
Preheat oven to 400°F (200°C).
2
Toss the zucchini in oil and season with oregano and some salt and pepper.
3
Add the salmon and the zucchini to separate halves of a baking sheet and bake both for 15-18 minutes, until salmon is fully cooked and zucchini is softened.
4
Remove baking sheet from the oven and when the salmon is cool enough to handle, chop it into bite-sized pieces.
5
Toss romaine with cucumber and zucchini. Top with salmon and Greek yogurt. Serve.