Superfood Salmon Salad with Orange and Avocado
Ingredients
- 3 Tbsp shelled dry-roasted, salted pistachios
- 2 (4-oz) wild-caught salmon fillets
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- 1 navel orange
- 3 Tbsp refrigerated Champagne vinaigrette
- 1½ tsp fresh lime juice
- 5 cups spring mix
- 1 small avocado, sliced
Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Sprinkle fish with salt and pepper. Cook in hot oil in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Remove peel from orange using a paring knife. Slice orange crosswise into ¼-inch-thick rounds over a small bowl to collect the juices. Combine dressing, orange juice, and lime juice.
- Divide greens, orange slices, fish, avocado, and nuts between plates; drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
492
|
492
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 31 | 31 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 576 | 576 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
