Servings: 2
Prep Time: 10 Min.
Cook Time: 10 Min.

For the Tricolor Salad:
+ 2 oz. buffalo mozzarella cheese, thinly sliced
+ 1 plum tomato, thinly sliced
+ 1/4 tsp. oregano
+ 1/4 tsp. pepper
+ 1/2 tsp. olive oil
+ 1/4 tsp. balsamic vinegar
+ 1 small avocado, diced
+ 1 whole-wheat wrap, warmed and
cut into rectangles

For the Salmon:
+ 1 6-oz. salmon fillet
+ 1/8 tsp. Greek seasoning
+ 1/4 tsp. pepper
+ 1 tsp. butter

For the Cream Sauce:
+ 1/4 tsp. butter
+ 2 tsp. half-and-half
+ 4 oz. broccoli florets
+ 1/2 portobello mushroom
+ 5 sprigs fresh parsley

1. To make the Tricolor Salad: Arrange alternating layers of cheese and tomato, season with oregano, black pepper, olive oil, and balsamic vinegar, and top with avocado and warm tortilla rectangles.
2. To make the Salmon: Rub salmon with Greek seasoning and black pepper. In a large pan, melt the butter over moderate heat. Sear the salmon and cook until firm, about 3 minutes per side. Transfer to a plate.
3. To make the Cream Sauce: In the same saucepan that you used for the salmon, melt the butter over moderate heat. Add half-and-half and 1/4 cup water. Cook for 1 minute, then add the broccoli and portobello mushroom and cook for 3 minutes, until vegetables are tender. Pour the sauce and veggies over the salmon, garnish with fresh parsley, and serve.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Jessica Bakas, Age 12
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 453;   Total Fat: 27g;   Total Carbs: 25g;   Protein: 23g;