Nonstick cooking spray
1 medium zucchini, halved lengthwise
8 oz. sliced mushrooms
1/2 onion, thinly sliced
1/2 to 1 teaspoon salt, to taste
1 teaspoon garlic powder
1/2 teaspoon ground cumin
4 large (burrito-size) tortillas
8 oz. shredded sharp cheddar cheese
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping
For each quesadilla, place a tortilla in the pan (or spray-coated nonstick griddle). Sprinkle 2 oz. cheese over tortilla. Sprinkle on and spread half of the drained salmon chunks over cheese. Spread 1/2 of the vegetables over salmon. Sprinkle on 2 oz. cheese, then top with another tortilla. Heat the skillet over medium-low heat. Cook 3 to 5 minutes on each side until golden brown. Repeat for second quesadilla.
Nutrients per serving (at 6 servings): 551 calories, 27g total fat, 13g saturated fat, 44% calories from fat, 89mg cholesterol, 34g protein, 48g carbohydrate, 8g fiber, 1193mg sodium, 443mg calcium, 589 IU Vitamin D and 1120mg omega-3 fatty acids.