Scrumptious Salmon Quesadilla

This salmon quesadilla is like a tuna melt with an upgrade! Salmon is a huge hit in our family. And with its omega-3 fatty acids and pop of protein, I am always happy to serve it up. The American Diabetes Association encourages choosing fish at least twice a week.¹

This recipe can be made with freshly baked or canned salmon as a more budget-friendly alternative! Canned salmon is still loaded with all of the nutrients and flavor at less cost. This salmon quesadilla makes for a quick and easy lunch or dinner option when served along with a green salad or other non-starchy vegetable.

Makes 1 serving
Serving Size: 1 quesadilla
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients for salmon quesadilla

• ½ 6 oz can wild caught salmon
• ¼ cup shredded cheddar cheese
• 1 whole grain tortilla (Mission Whole Wheat was used in this recipe)

Directions for salmon quesadilla

1. Preheat oven to 400 degrees Fahrenheit. You can also use a toaster oven or panini press.
2. On one half of the tortilla, sprinkle shredded cheese.
3. On the other half of the tortilla, shred salmon into a thin layer.
4. Place the tortilla open inside the oven, or folded in a panini press, for approximately 3 to 5 minutes or until cheese has melted.
5. Remove from heat and fold in half.
6. Cut into triangles if desired.
7. Serve immediately.

Scroll down to see the nutrition facts for this recipe!