Pumpernickel-Salmon Salad

• Olive oil
• 8 slices pumpernickel bread (preferably whole grain)
• 1/2 tsp. seasoned salt
• 1 lb. fresh salmon fillet (or two 6-ounce cans, drained*)
• 2 Tbsp. drained capers
• 2 Tbsp. chopped fresh dill
• 1/2 cup red wine vinegar
• 4 tsp. Dijon mustard
• 1 tsp. olive oil
• 8 leaves red lettuce

Preheat oven to 400 degrees.

Cut the pumpernickel bread into 1/2-inch cubes (4 cups). Coat a large baking sheet with olive oil spray. Place bread cubes on baking sheet; spray with olive oil and sprinkle with seasoned salt. Bake 10 minutes, until toasted.

Meanwhile, put salmon in a shallow, microwave-safe dish (*skip the cooking step when using canned). Cover with plastic and microwave on high 3 minutes, until fish is fork-tender, rotating dish halfway through cooking.

Using two forks, break up fish into 2-inch pieces. Discard skin and transfer salmon to a large bowl. Add capers and dill; toss to combine.

To prepare vinaigrette, in a small bowl whisk together vinegar, mustard and olive oil. Pour half of the mixture over salmon and toss to coat. Add bread cubes; toss to combine.

Arrange lettuce on four plates. Top with pumpernickel-salmon mixture. Drizzle remaining vinaigrette over top.

Nutritional Information: (per serving)

Calories: 339

Protein: 28 g

Fiber: n/a

Carbs: 33 g

Fat Total: 10.5 g

Saturated Fat:1.5g