Superfood Salmon Salad with Oranges and Avocado
Ingredients
- 3 Tbsp shelled dry-roasted, salted pistachios
- 2 (6-oz) salmon fillets
- 1 Tbsp olive oil
- 1 navel orange
- 3 Tbsp refrigerated Champagne vinaigrette (such as Marzetti)
- ½ Tbsp fresh lime juice
- 5 cups 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 orange using a paring knife. Slice orange 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 between 2 plates; drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
470
|
470
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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