A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans.

Ingredients

　　Vegetable oil cooking spray

　　1 pound salmon fillet, skin removed

　　1/2 teaspoon salt, divided

　　1/4 teaspoon black pepper, divided

　　1/2 pound green beans, cut into 1-inch pieces

　　3 tablespoons extra-virgin olive oil

　　1 tablespoon plus 1 teasoon red wine vinegar

　　2 cups cherry tomatoes, halved

　　1 cup thinly sliced red onion

　　8 ounce whole-wheat baguette, cut into 1-inch cubes

　　1/2 cup fresh basil, cut into thin strips

　　Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon 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 10 minutes before serving.

Nutrition Per Serving

　　27 g fat (5 g saturated)

　　36 g carbohydrates

　　7 g fiber

　　31 g protein

　　#### Nutritional analysis provided by Self