INGREDIENTS
- 2oranges
- 2Hass avocados, cubed
- 1/4cupdiced red onion
- 1/4cupchopped cilantro (packed)
- 43-oz skinless wild salmon fillets
- 1/2teaspoonsalt (divided)
- 4teaspoonsolive oil (divided)
- 8cupsbaby spinach
- 2cupsthinly sliced carrots
PREPARATION
Heat oven to 450°. Peel and section 2 oranges over a bowl; place sections in bowl and squeeze juice from any pulp still attached to the rind. Add 2 cubed Hass avocados, 1/4 cup diced red onion and 1/4 cup packed cilantro, chopped; toss well. On each of four 12" x 12" sheets of aluminum foil, place one 3-oz skinless wild salmon fillet; top with 1/8 tsp salt and 1 tsp olive oil. Fold foil edges to seal; place foil packets on a baking sheet. Cook until salmon is pink inside but not translucent, 8 to 10 minutes. Carefully open packets. Serve each fillet over a salad of 2 cups baby spinach and 1/2 cup thinly sliced carrots; top each fillet with 1/4 of the salsa.
The skinny
366 calories per serving, 20 g fat (3 g saturated), 25 g carbs, 11 g fiber, 24 g protein
No comments:
Post a Comment