Incorporating salmon into salads adds a good source of protein and heart healthy omega-3 fatty acids. This quick-and-easy salad is perfect for a lunch or dinner and is sure to leave you feeling full and satisfied.
Nutrition per serving may change if servings are adjusted.
4 4 - 5 - ounces fresh or frozen skinless salmon fillets, about 1 inch thick
¼ teaspoon salt
¼ teaspoon black pepper
Nonstick cooking spray
2 tablespoons snipped fresh mint
2 tablespoons balsamic vinegar
2 tablespoons olive oil
¼ teaspoon finely shredded orange peel
2 tablespoons orange juice
⅛ teaspoon salt
5 cups packaged European-style torn mixed salad greens
2 oranges, thinly sliced
¼ of a medium red onion, slivered
2 tablespoons sliced almonds, toasted (optional)
Thaw salmon if frozen. Sprinkle salmon with the ¼ teaspoon salt and the pepper. Coat both sides of salmon fillets with cooking spray. For a charcoal or gas grill, grill salmon on the rack of a covered grill directly over medium heat 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once halfway through grilling time.
Meanwhile, for vinaigrette, in a screw-top jar combine mint, vinegar, oil, orange peel, orange juice and the ⅛ teaspoon salt. Cover and shake well.
Divide salad greens among four serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. Drizzle with vinaigrette. If desired, sprinkle with almonds.