Vibrant Citrus Salmon Salad with Avocado Mash

Allergens

Fish, gluten-free (no known allergens)

Ingredients

• 4 salmon fillets (6 oz each), skin removed 2 cups mixed baby greens 1 cup cherry tomatoes, halved 1 large avocado, diced 2 oranges, segmented 1/2 red onion, thinly sliced 3 tbsp fresh cilantro, chopped Juice of 1 lemon 2 tbsp extra
• virgin olive oil Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place salmon fillets on the prepared baking sheet. Season with salt and pepper to taste. Bake for 15 20 minutes, or until cooked through and flaky.
3. In a large bowl, toss together mixed baby greens, cherry tomatoes, orange segments, and red onion. Add cilantro and gently mix.
4. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine.
5. To serve, divide the salad among four plates, placing a salmon fillet on top of each portion.
6. Serve with a side of creamy avocado mash made by dicing an avocado and lightly mashing it with a fork.

Chef’s Insight

The balance of flavors and textures in this dish creates an invigorating dining experience that truly represents the essence of clean eating.

Notes

This recipe can be easily adapted to accommodate various dietary preferences and restrictions.