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Citrus Salmon and Beet Salad

Servings 4
Author Beautiful Eats & Things

Ingredients

  • 4 pieces salmon
  • 1 tbsp olive oil
  • Salt/pepper
  • 4 cups Spring salad mix
  • 1 avocado sliced
  • 1 cup sliced canned beets
  • Sliced oranges
  • Optional: ¼ cup reduced fat crumbled feta

For Dijon Citrus Vinaigrette

  • 6 tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 3 tbsp. Dijon mustard
  • 2 ½ Tbsp honey
  • 1 ½ tbsp fresh orange juice
  • Salt and pepper to taste

Instructions

  1. Start off by making the Dijon Citrus Vinaigrette. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, and fresh orange juice. Or you can add these ingredients to a blender. Season with salt and pepper to taste, set aside.
  2. Season salmon with salt/pepper. Spoon 1 tbsp of Dijon Citrus Vinaigrette over each piece of salmon.
  3. Let salmon sit for about 5 min.
  4. On a large platter, arrange Spring salad mix, beets, avocado and oranges on a platter. Set aside.
  5. Add oil to stove-top grill and heat grill to medium heat. Cook salmon for about 3-5 minutes on each side, or until desired doneness is reached.
  6. Place salmon on top of salad and sprinkle with feta, if desired.
  7. Serve with Dijon Citrus Vinaigrette and Enjoy!

Recipe Notes

Nutritional Information Serving Size: ¼th recipe: Calories: 467, Fat: 32g, Saturated Fat: 4g, Carbs: 24g, Fiber: 4g, Protein: 20g, Sugar: 17g