Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt.
Transfer to a plate and break into large chunks.
Reserve 1/4 cup of the dressing in a small bowl.
Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Arrange the salad on a platter and top with the salmon.
Serve topped with the reserved 1/4 cup dressing and more basil, if desired.
Check labels for the Aquaculture Stewardship Council logo or use Seafood Watch’s app for the best farmed choices.
Wild Pacific salmon is also a great option: most come from well-managed fisheries.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
