Baked or Broiled Salmon (1 Medium Salmon Steak (5/8 Inches Thick)) and Mixed Salad Greens (1 Cup, Shredded Or Chopped)

Choose unsweetened dressings such as olive oil, vinegar, lemon juice, herbs, and mustard; avoid sweet glazes, honey sauces, and sugary vinaigrettes.

Keep salmon plain baked or broiled, and check seasonings or marinades for added sugar.

Add more non-starchy vegetables to the salad, such as cucumber, bell pepper, broccoli, cauliflower, mushrooms, or avocado.

Include a small portion of lentils, chickpeas, or beans in the salad for extra fiber and protein.

Eat the salmon and vegetables before any starches served with the meal, and keep starch portions modest.

Take a 10–20 minute easy walk after eating, if appropriate for your health and mobility.