Baked Salmon and Veggie Salad

Recipe makes 2 servings

Ingredients:

2 salmon fillets (6 oz each)
1 Tbsp olive oil
1 garlic clove, finely minced
½ tsp paprika
¼ tsp dried thyme
Zest of ½ lime
Salt and freshly ground black pepper
4 cups mixed greens (baby spinach, arugula, lettuce mix)
1 medium avocado, sliced
2 Tbsp pine nuts

Citrus Dressing:
2 Tbsp olive oil
1 Tbsp fresh lime juice
½ tsp Dijon mustard
Salt and freshly ground black pepper

Optional garnish:
Blood orange slices
Lime wedges

Instructions:

Preheat the oven to 400°F and line a baking tray with parchment paper.

In a small bowl, combine olive oil, garlic, paprika, thyme, lime zest, salt, and black pepper. Rub the mixture over the salmon fillets and let them sit for 5-10 minutes to absorb the flavors.

Place the salmon on the tray and bake for 12-15 minutes, until just cooked through and still tender in the center.

While the salmon bakes, toast the pine nuts in a dry pan over medium heat for 2-3 minutes until lightly golden. Transfer immediately to a plate.

Whisk together olive oil, lime juice, Dijon mustard, salt, and pepper until the dressing is smooth and slightly thickened.

Toss the mixed greens gently with a portion of the dressing so they are lightly coated, not weighed down.

Arrange the greens on serving plates, add the sliced avocado, and place the warm salmon on top.

Spoon over the remaining dressing, letting it fall over the fish and avocado, then scatter the toasted pine nuts across the salad.

Finish with blood orange slices and lime wedges on the side, if using.

Nutritional breakdown per serving. Recipe makes 2 servings

553 Calories
23.5g Protein
47.5g Fat
7.5g Fiber
12g Total Carbs
4.5g NET Carbs