Salmon avocado salad
520 cals, 27p, 9c, 38f (per meal)
1 tsp (4g)
8 cup (240g)
2 avocado(s) (402g)
1 cup cherry tomatoes (149g)
1/2 cup (120mL)
1 tbsp (15g)
1 lbs (454g)
1
Preheat oven to 350°F (180°C).
2
Season salmon with the italian seasoning and some salt and pepper. Spread the dijon on top.
3
Put salmon on a lined baking sheet and cook for 15-20 minutes or until salmon is flaky and opaque. Set aside.
4
Toss remaining ingredients in a bowl. Add salmon on top and serve.