Salmon, Potato and Onion Salad

Ingredients

• Potato1 medium (180 g)
• Salmon100 g
• Onion1/4 count (38 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Nonfat Yogurt2 tablespoon (30 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   Simultaneously, preheat the grill to high heat.

5. 5

   Step 5

   While heating, season the salmon with salt and pepper. Next, add to the grill.

6. 6

   Step 6

   Cook 2 minutes per side (depending on the thickness of the piece). Then lower the heat and continue cooking for 6 to 7 minutes more, depending on the desired doneness.

7. 7

   Step 7

   Once ready, remove and cut into bite-size pieces.

8. 8

   Step 8

   Chop the onion, wash with salted water and drain. Set aside.

9. 9

   Step 9

   In a bowl, mix mayonnaise, yogurt, chopped parsley and a pinch of salt.

10. 10

    Step 10

    In a bowl serve the salmon, potato and onion. Pour the dressing and mix well. Garnish with some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon, Potato and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.