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Prep Time:
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Cook Time:
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Recipe Yield: 2
Ingredients:
- 1 (5 oz.) can StarKist® Jumbo Lump Wild Pink Salmon, drained
- 1, 13” x 9” flatbread
- 2 oz. garlic and herb goat cheese
- ¼ cup pickled red onion slices
- 1½ cups arugula
- 2 Tbsp. chopped walnuts
- 1 Tbsp. balsamic vinegar (optional)
Directions:
- Preheat oven to 425°F.
- Place flatbread on a baking sheet. Bake in preheated oven for 8-10 minutes, or until browned and crisp. Remove from sheet pan and allow to cool for 2-3 minutes on a wire rack.
- Spread goat cheese over the flatbread, leaving ½ inch around the edges.
- Top with arugula, salmon, and red onion slices. Sprinkle with chopped walnuts and drizzle with balsamic vinegar, if desired.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 520 | |
| Total Fat | 21g | |
| Saturated Fat | 6g | |
| Trans Fat | 0g | |
| Cholesterol | 35mg | |
| Sodium | 850mg | |
| Total Carbohydrate | 56g | |
| Dietary Fiber | 3g | |
| Total Sugars | 6g | |
| Includes Added Sugars | 5g | |
| Protein | 24g | |
| Vitamin D | 3mcg | |
| Calcium | 70mg | |
| Iron | 4mg | |
| Potassium | 257mg |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
