Categories: salad

Ingredients

• 4 5 to 6 oz. fresh or frozen skinless salmon fillets, thawed
• 1/2 cup Asian sweet chili sauce
• 1/4 cup reduced-sodium soy sauce
• 4 dried lasagna noodles, broken into pieces
• 4 medium carrots, peeled and cut up
• 1 5oz. pkg. mixed salad greens or baby spinach
• 1/4 cup rice vinegar

Directions

1. Rinse and pat salmon dry. In a shallow dish combine chili sauce and soy sauce. Add salmon and turn once; set aside 10 minutes.
2. Meanwhile, cook lasagna according to package directions, adding carrots, and greens among four plates.
3. Add salmon and marinade to a large nonstick skillet. Bring to boiling; reduce heat. Cover and cook 8 to 10 minutes, turning once, or until salmon flakes easily when tested with a fork.
4. Transfer salmon to plates, reserving marinade in skillet. Stir in vinegar; remove from heat. Drizzle dressing over salmon, noodles and vegetables.

5. per serving: 425 cal., 40g carb.

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