5 Minute Salmon Quesadillas

Ingredients (serves 4)

  • 8 8-10 inch whole wheat tortillas
  • 14.75 oz. canned low-sodium 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 Greek yogurt
  • ¼ to ½ cup salsa
  • 12 oz. mixed salad greens


  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.


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