This healthy and delicious meal is a wonderfully light addition to your weeknight rotation. Light yet satisfying. Flavorful juicy salmon flaked over greens and topped with blood oranges, creamy avocado slices, and a lemon vinaigrette make for a wonderfully balanced dish.
- 2 salmon filets
- 1 scallion, plus one more to top salad, chopped
- 1 lemon, half for salmon, other half for vinaigrette
- olive oil
- salt and pepper
- mixed greens or romaine lettuce, chopped
- 2 blood oranges, segmented, or mandarin oranges
- 1 avocado, sliced
Preheat oven to 375 degrees.
Place salmon in a baking dish and top with scallions, juice of 1/2 lemon, olive oil, and salt and pepper. Bake for 10-12 minutes. Allow to cool completely and then flake apart with a fork.
Assemble salad and top greens with the salmon, remaining scallions, segmented oranges, and sliced avocado.
In a small container, whisk together juice of 1/2 lemon, 4 tablespoons extra virgin olive oil, and salt and pepper. Drizzle vinaigrette over the salad.