Categories: Shape magazine

Ingredients

• Vegetable oil cooking spray
• 1 lb salmon fillet, skin removed
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1/2 green beans, cut into 1 inch pieces
• 3 tbsp extra-virgin olive oil
• 1 tbsp plus 1 tsp red wine vinegar
• 2 cups cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 8 oz whole-wheat baguette, cut into 1-inch cubes
• 1/2 cup fresh basil, cut into thin strips

Directions

1. Heat broiler to low. Coat a baking sheet with cooking spray.

2. Season salmon with 1/4 tsp salt and 1/8 tsp pepper. Broil until cooked through, 5 minutes per side. Let cool.

3. Bring water to a boil in a small saucepan. Cook beans until bright green and crisp-tender, about 3 minutes. Drain and set aside.

4. Whisk oil, vinegar, remaining 1/4 tsp salt and remaining 1/8 tsp pepper in a serving bowl. Add beans, tomatoes, onion, bread cubes, and basil. Then toss. Flake salmon and add to salad. Toss gently. Let sit for 10 minutes before serving.

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