Ingredients:

For salmon

  • 2 slices whole-grain bread
  • 1 cup pistachios, shelled
  • 1/2 teaspoon garlic powder
  • 4 salmon fillets, skinless
  • 1/4 cup Greek yogurt

For salad

  • 1 bell pepper, sliced
  • 1/2 red onion, sliced
  • 6 mushrooms, sliced
  • 1/2 cup sunflower seeds
  • 1 pound raw baby spinach

Directions:

  1. Heat oven to 200 degrees Celsius. Pulse bread, nuts, and garlic powder in food processor until nuts are roughly chopped; pour onto waxed paper.
  2. Coat salmon with yogurt; press into pistachio-breadcrumbs. Place breadcrumb-side up on baking sheet lined with aluminum foil.
  3. Bake until fish is no longer translucent in center, about 15 minutes.
  4. Add spinach to a bowl with bell peppers, red onions, mushrooms, and seeds. Toss in vinaigrette dressing.
  5. Divide salad among 4 plates and top with 1 fillet.

Nutrition Facts:

Serving size: 1/4 of salad with one salmon fillet

Calories: 294

Fat: 14 g

Protein 30 g

Carbs: 18 g

Fiber: 6 g

Sugar: 2 g

Sodium: 280 mg

Cholesterol: 340 mg