Orange Salmon Avocado Salad

This quick and easy recipe is sure to delight your family, especially if you’re looking for something a little lighter during the week.

 

Orange Salmon Avocado Salad

Makes 4 servings

 

4 (6-ounce) portions of salmon fillet

2 teaspoons orange zest

1/2 cup fresh orange juice from 1 orange

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon Aleppo pepper

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 bunch Tuscan kale, stemmed and chopped

3 cups baby spinach, lightly chopped

2 avocados, sliced thinly

4-5 radishes, sliced thinly

1/2 cup lightly chopped walnuts, toasted

 

 

Preheat oven to 425°.  Line a rimmed baking sheet with parchment paper and place the salmon portions onto the pan.

 

In a small combine 1/4 orange juice, honey, salt and Aleppo pepper until combined. Spoon mixture over the top of the salmon.

 

Roast for about 12 minutes or until cooked to desired doneness.

 

In the same small bowl, whisk together the remaining 1/4 cup orange juice, orange zest, Dijon mustard and extra virgin olive oil until combined. Season with salt and pepper to taste.

 

In a large bowl, combine the kale, spinach, radishes, avocado and walnuts. Add the orange dressing and toss to coat. Divide mixture among 4 bowls and to with the salmon to serve.