5 Minute Salmon Quesadillas

Macros / Serving Size

Protein 34 g | Fat 18 g | Carbs 45 g

% Calories of Macros / Serving Size

Calories 469 | Protein 28 % | Fat 34 % | Carbs 38 %

Nutrients / Serving Size

Fiber 10 g | Sodium 1,265 mg | Sat. Fat 8 g

Ingredients (serves 4)

• 8 8-10 inch whole wheat tortillas
• 14.75 oz. canned pink salmon, drained and center bone removed
• ¼ tsp. garlic powder
• 1 3-4 oz. can sliced black olives (drained)
• 2 tsp. dried basil
• 2 dashes of salt and pepper
• 4 oz. shredded mozzarella
• Cooking spray
• 4 oz. plain nonfat Greek yogurt
• ¼ to ½ cup salsa
• 6-10 oz. bag/container of any plain mixed salad greens (spring mix, baby spinach, romaine, etc.)

Directions

1. In a medium-sized mixing bowl, place the drained salmon. Remove the center bone by gently splitting the canned salmon apart. Discard the bone. Using a fork, gently break apart the salmon. Add the spices and sliced olive then gently fold until well blended.
2. Heat a skillet over medium heat and lightly coat with cooking spray. Place a tortilla on the pan and quickly top the tortilla with ¼ of the salmon mixture and ¼ the cheese. Top the cheese with an additional whole wheat tortilla. Turn the heat up to medium-high and flip the quesadilla when the bottom tortilla starts browning (check by gently lifting the quesadilla with a spatula). Cook the other side of the side until the cheese melts, but remove before the bottom tortilla burns.
3. Top with ¼ the salad greens, yogurt and salsa. Repeat for the remaining three quesadillas.

Tip

• The quesadillas can be made in the microwave. Just build as described. Place on a microwave safe plate and cook for 45-60 seconds.