Main Dish | May 11, 2015

Citrus & Salmon Salad

Citrus and Salmon Salad overhead shot, slices of orange on the side

I am so excited to share this recipe with you today.  It is so crazy good.

Citrus and Salmon Salad on a white plate, cut oranges on the side, vase of lavender in the background

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.

Citrus and Salmon Salad on white plate

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.

Citrus and Salmon Salad, overhead shot. plate on colored grid cloth, cut oranges to the side

I shared this recipe over on Spring and Chelsea along with a few tips for caring for yourself.  Check it out!

5 from 1 vote
Salmon Citrus Salad
Citrus & Salmon Salad
Prep Time
5 mins
Cook Time
15 mins

Treat yourself to citrusy goodness. You're worth it.

Course: Salad
Cuisine: American
Keyword: citrus, salmon salad
Servings: 1 salad
Calories: 694 kcal
Author: Kadee
  • 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
  1. Line a baking sheet with foil and spray it with non stick spray.
  2. Place salmon filet on your baking sheet and season with salt and pepper.
  3. Bake at 400 degrees for about 15 minutes, or until opaque and flakey.
  4. Meanwhile, cut the peal off of the citrus and slice.  Place on a plate.
  5. Top with spring mix greens.
  6. Sprinkle with sliced almonds.
  7. For dressing, in a small bowl whisk together orange juice, honey, oil oil, ginger, and garlic.  Set aside.
  8. When salmon is cooked, cut into bit sized pieces and add to your salad.
  9. Drizzle with dressing.  (Dressing will make 2-3 servings.  Store leftovers in the fridge up to 1 week for your next salad.)
Nutrition Facts
Citrus & Salmon Salad
Amount Per Serving (1 cup)
Calories 694 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 83mg 3%
Potassium 1135mg 32%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 30g
Protein 37g 74%
Vitamin A 12.8%
Vitamin C 115.4%
Calcium 10.7%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

Citrus and Salmon Salad pin

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