Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
PAM® Avocado Oil Cooking Spray Pump
4 salmon fillets (3 oz each)
2 cups mixed greens such as arugula baby spinach
2 cups cooked quinoa
1/2 cup shredded red cabbage
1 small mango, peeled and diced
1 small avocado, pitted, peeled, sliced
2 cups Frontera® Lime & Sea Salt Tortilla Chips
2 cups tortilla chips, lightly crushed
2 tablespoons roughly chopped fresh cilantro
1/2 cup Frontera® Tomatillo Salsa
1 lime, cut into wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 150 mg | 15% |
| Carbohydrate | 57 g | 19% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 25 g | 39% |
| Iron | 3 mg | 19% |
| Calories | 539 kcal | 27% |
| Sodium | 301 mg | 13% |
| Protein | 23 g | 46% |
| Saturated Fat | 3 g | 16% |
| Sugars | 8 g | 1% |
| Vitamin C | 41 mg | 69% |
Preheat oven to 400°F. Spray a baking sheet with avocado oil spray. Place salmon on baking sheet and spray lightly with avocado oil spray. Bake 12 to 15 minutes, until internal temperature reaches 145°F.
Place greens in bottom of serving bowls. Top each bowl evenly with quinoa, cabbage, mango, avocado, tortilla chips, cilantro and a salmon fillet. Drizzle with salsa and serve with a squeeze of lime juice.
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