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Warm Salmon Salad a La Provencal

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“With salmon, flaxseed, and olives, this meal is packed with omega-3 and mono unsaturated fats. From Cooking Light. Wonderful light dinner. My husband and I both enjoy this one immensely!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler or grill.
  2. Sprinkle fish with salt and pepper.
  3. Place fish, skin side down on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes with a fork (or grill).
  4. Remove skin from fish.
  5. Break fish into chunks.
  6. Drizzle juice and Caesar dressing with flaxseed over salad greens, tossing to coat.
  7. Add onion and capers, toss gently to combine.
  8. Divide salad evenly among 4 plates.
  9. Divide the fish chunks evenly among salads.
  10. Top each bread slice with 1 tbsp olives, spreading with a knife.
  11. Cut each slice in half.
  12. Serve immediately.

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