Friday, March 10, 2017

Salmon Citrus Salad

A lunch we all dream about, this Salmon Citrus Salad takes minutes to throw together!

To keep things simple, I do a bit of prep for this salad. Such as washing and drying the greens and blueberries or shredding the carrots. Thinly shaving the fennel and slicing the oranges also makes things easy. The biggest timesaver is roasting the salmon. I simply season several 3 to 4 oz salmon filets with salt & pepper. Each filet gets a slice or two of lemon and a few slices of onion on top. Then I roast them for about 15 minutes at 400 F. They turn out super easy and flavorful this way. Perfect for salads and easy dinners!

Salmon Citrus Salad
Serves 1
  • 1 (4 oz) salmon filet, roasted
  • 2 to 3 cups baby kale spring mix, or any tender salad green
  • 1 sliced blood orange, rind removed
  • 1/4 small bulb fennel, thinly sliced
  • 1/4 avocado, sliced
  • 1/4 cup shredded carrots
  • 1/4 cup blueberries
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey, or any other sweetener to taste
  • 1/4 teaspoon dijon mustard
  • pinch garlic powder
  • pinch ground ginger
  • salt & pepper, to taste
To a bowl, add all the dressing ingredients and whisk to combine. Dress the greens as desired. Scoop into a bowl. Top with cooked salmon, orange slices, shaved fennel, sliced avocado, shredded carrots, and blueberries. Enjoy!

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