I tend to live on salads. They are healthy, easy and super quick to make. When I'm hungry, I don't like to wait for food to cook :) This one can be served as an entree... you can add as much poached salmon as you like. Make sure you add the oregano leaves and the sliced almonds for an extra little something that makes a simple salad into a mouthwatering dish. Bon appetit!
Serves 2 l Difficulty: very easy l Prep time: 15min l Total time: 45min
3 cups green salad (or spinach)
1 navel orange
1 pink grapefruit
Salt and pepper
Olive oil, extra virgin
1/4 cup almonds
2 strands fresh oregano
1 salmon filet (large)
1. 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 a little 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.
2. For salad - Place salad 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 olive oil. Season with salt and pepper.
3. The picture looks nice but it tastes better when all ingredients are tossed together in a messy way! trust me :)
Orange chicken & cumin salad