Citrus Salmon Salad
Ingredients
- ¼ cup shelled dry-roasted, salted pistachios
- 3 (5-oz) salmon fillets
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¼ cup olive oil vinaigrette
- 1 Tbsp lime juice
- 1 orange
- 1 (5-oz) pkg baby field greens
- 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 large nonstick skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Whisk together vinaigrette and lime juice. Peel and section orange to get ⅓ cup orange segments.
- Divide greens, orange, fish, avocado, and nuts among 3 plates; drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
522
|
522
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 36 | 36 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 399 | 399 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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