Servings: 2
Calories: 388.5kcal
Equipment
- baking tray
- Cutting board
- Chef knife
Ingredients
- 1 salmon fillet, 7 - 8 oz or 2 small fillets
- 1 tbsp spicy brown mustard or Dijon, I use Guilden's Spicy Brown Mustard
- 2 tbsp panko bread crumbs
- 6 c lettuce, iceber, romaine or spring greens
- 4 tbsp Ocean Spray reduced sugar cranberries
- 2 oz President fat free feta cheese crumbles
- 4 tbsp Panera poppyseed dressing
- 6 tbsp New York Texas toast seasoned croutons
Instructions
Prepare the Salmon
- Preheat the oven to 400℉ if you are using a traditional oven/convection oven.
- Line a baking tray with aluminum foil. Spray the foil with Pam.
- Place the salmon fillet(s) on the foil lined tray.
- Frost the salmon with the spicy brown mustard.
- Sprinke the panko bread crumbs evenly over the spicy brown mustard.
- Bake at 400℉ in a conventional oven or in an air fryer for 16 min. I have cooked the salmon both ways. My air fryer is an oven type and I cook the fish on the very bottom rack. You may have to adjust the baking time depending on your oven or air fryer. You are looking for the fish to flake nicely when done.
- Remove the salmon from the oven/air fryer when done and let rest for 5 min.
Prepare the Salad
- While the salmon is baking, prepare the salad.
- Wash and chop the lettuce into bite size piece sif necessary.
- Toss the lettuce with salad dressing and then split onto two dinner plates.
- Add sliced onions, dried cranberries, feta cheese crumble and croutons to each salad.
- Divide the salmon into two portions and place a portion on each salad.
- Serve and enjoy.
Nutrition
Calories: 388.5kcal | Carbohydrates: 36.2g | Protein: 30.3g | Fat: 13g | Saturated Fat: 3.8g | Sodium: 766mg | Fiber: 7g
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