Salmon With Arugula Pea And Avocado Salad
Salmon With Arugula Pea And Avocado Salad
Servings: 2
Ingredients
- 1 pack (2 servings) Bumble Bee SuperFresh® Salmon With Garlicky Black Pepper & Extra Virgin Olive Oil
For the salad:
- 4 cups arugula , washed
- 1 cup grape tomatoes , cut in half
- 1 avocado cored and cut into cubes
- 1 cup frozen peas (thawed)
- 2 tbsp chopped scallions
- salt and black pepper to taste
- 3 tbsp extra virgin olive oil
- juice from 1 small lemon
Instructions
- Preheat oven to 400F.
- Peel back one of the E-Z peel corners of vac-pack ad remove the fillet. Slip each fillet into its own parchment, seasoned side up. Make a one-inch fold on open side, folding under - then fold under again to seal. Place on shallow baking sheet seasoned side up and place baking sheet on middle rack of oven.
- Bake in parchment for 20 minutes, to minimum internal temperature of 145 F, cooler ovens may require additional time to cook.
- Open parchment carefully-steam will be hot! Serve in parchment with paper folded back or gently remove fish with spatula.
For the salad:
- In a bowl add arugula, tomatoes, peas and avocado. Top with scallions. Season salad to taste with salt, pepper, extra virgin olive oil and lemon juice.
- Serve fish with the salad.
Nutrition
Calories: 482kcal | Carbohydrates: 34g | Protein: 9g | Fat: 36g | Saturated Fat: 5g | Sodium: 27mg | Potassium: 1019mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2330IU | Vitamin C: 56.3mg | Calcium: 102mg | Iron: 2.7mg