Superfood Salmon Salad with Oranges and Avocado
Ingredients
- ½ cup shelled dry-roasted, salted pistachios
- 6 (6-oz) salmon fillets
- 2 Tbsp olive oil
- 4 navel oranges
- ⅓ cup refrigerated Champagne vinaigrette
- 1½ Tbsp fresh lime juice
- 2 (5-oz) pkg spring mix
- 1 avocado, sliced
Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Sprinkle fish lightly with salt and pepper. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Remove peel from oranges using a paring knife. Slice crosswise into ¼-inch-thick rounds over a small bowl to collect juices. Combine dressing, orange juice, and lime juice.
- Divide greens, orange slices, fish, avocado, and nuts among 6 plates; drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
470
|
470
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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