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Warm Salmon Salad à la Provençal

Warm Salmon Salad à la Provençal

Cooking Light APRIL 2001

  • Yield: 4 servings (serving size: 2 cups salad and 2 bread pieces)


  • 1 (3/4-pound) salmon fillet
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Caesar Dressing With Flaxseed
  • 10 cup gourmet salad greens
  • 1/2 cup finely chopped red onion
  • 4 teaspoons capers
  • 1/4 cup finely chopped black olives
  • 4 (1 1/2-ounce) slices French bread, toasted


Preheat broiler.

Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from the fish; discard skin. Break fish into chunks.

Drizzle juice and Caesar Dressing With Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide the salmon chunks evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately.

Totals include Caesar Dressing with Flaxseed.

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 35%
  • Fat: 13g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.9g
  • Protein: 24.3g
  • Carbohydrate: 29.9g
  • Fiber: 4.7g
  • Cholesterol: 56mg
  • Iron: 3.4mg
  • Sodium: 630mg
  • Calcium: 104mg

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Warm Salmon Salad à la Provençal Recipe