Winter Citrus Avocado Salmon Salad
Serves 4
Ingredients
- For Salmon:
- 4 (4-6 ounce) salmon fillets
- 2 teaspoon extra virgin olive oil
- Juice of 1 lemon
- salt and pepper
- For Salad:
- 6 cups organic baby spinach
- 2 large pink grapefruit, peeled and sectioned
- 3 medium navel oranges, peeled and sectioned
- 1-2 avocado, thinly sliced
- ½ cup sliced almonds
- ¼ cup green onions, sliced
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- salt and pepper, to taste
Shopping List
- Salmon Fillets
- Lemons
- Organic Baby Spinach
- Pink Grapefruits
- Navel Oranges
- Avocados
- Sliced Almonds
- Green Onions
Instructions
- For salmon - Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with 2 tsp extra virgin olive oil. Season well with salt and pepper. Bake for 20-25 minutes, or until cooked through. Remove from oven and let cool before assembling salad.
- For salad - Place spinach in a bowl or on a large serving platter. Top with citrus, avocado, and cooled salmon. Sprinkle the top with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the remaining extra virgin olive oil. Season with salt and pepper before serving.