Super Fast
Spicy Orange-Glazed Salmon
Carrot-Jicama-Avocado Salad
Ingredients
- ½ cup fresh orange juice
- 1 Tbsp coconut aminos
- ⅛ tsp crushed red pepper
- 2 (6-oz) wild-caught salmon fillets
- 2 green onions, sliced
Instructions
- Preheat oven to 450°F. Bring orange juice, coconut aminos, and red pepper to a boil in a saucepan over high heat; cook 4 minutes or until reduced to 3 Tbsp.
- Place fish, skin sides down, on a parchment paper-lined rimmed baking sheet. Brush with orange juice glaze.
- Bake 10 to 12 minutes or until fish flakes with a fork. Sprinkle with onions before serving.
Side Dish Ingredients
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
- ½ tsp crushed red pepper
- ½ tsp salt
- 1 carrot, sliced
- 1 jicama, peeled and cut into matchsticks
- 1 avocado, sliced
Side Dish Instructions
- Whisk together lime juice, oil, red pepper, and salt in a bowl. Add carrot and jicama; toss. Stir in avocado just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
242
|
308
|
550
|
| Fat (g) | 6 | 22 | 28 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 35 | 4 | 39 |
| Carb (g) | 9 | 29 | 38 |
| Fiber (g) | 1 | 17 | 18 |
| Sodium (mg) | 222 | 617 | 839 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
