I am so excited to share this recipe with you today. It is so crazy good.
I love seafood and citrus together – so this salad is a match made in heaven. If you don’t like seafood – you should! I’m kidding. Kind of.
There are so many lovely citrus varieties now-a-days. You can really use whatever citrus you like, but for this salad I used a naval orange, a blood orange, and a red grapefruit. I made a simple baked salmon seasoned only with salt and pepper, and a sweet citrus honey dressing. The combo is heaven.
The fresh taste of the citrus paired with the buttery texture of the salmon, the crisp greens and the crunch of the almonds is to die for. This is such a fast meal that you can easily whip this up at lunch time. You have my permission to feed yourself a delicious lunch. Put the chicken nugget down and step away. You deserve better! You’ll have this meal done in 20 minutes flat and you won’t regret it.
I shared this recipe over on Spring and Chelsea along with a few tips for caring for yourself. Check it out!
- 1 salmon filet
- Salt & Pepper
- 1 naval orange
- 1 blood orange
- 1 grapefruit
- juice from 1 orange
- 1 tbsp honey
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp sliced almonds
- 1/2 cup spring mix greens
- Line a baking sheet with foil and spray it with non stick spray.
- Place salmon filet on your baking sheet and season with salt and pepper.
- Bake at 400 degrees for about 15 minutes, or until opaque and flakey.
- Meanwhile, cut the peal off of the citrus and slice. Place on a plate.
- Top with spring mix greens.
- Sprinkle with sliced almonds.
- For dressing, in a small bowl whisk together orange juice, honey, oil oil, ginger, and garlic. Set aside.
- When salmon is cooked, cut into bit sized pieces and add to your salad.
- Drizzle with dressing. (Dressing will make 2-3 servings. Store leftovers in the fridge up to 1 week for your next salad.)