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Roasted Salmon and Citrus Salad

Cooking salmon can be intimidating. However, slow-cooking it simplifies the process. Low, slow heat evenly cooks the fish without drying it out. Serving it with citrus packs a healthy dose of Vitamin C and adds the perfect acidity to balance the dish.

Salmon is a great source of omega-3 fatty acids, a type of unsaturated fat that can help reduce the risk of heart disease and stroke. And since these healthy fats supply more energy per gram than proteins and carbohydrates, they can help keep you satisfied well after eating.

NUTRITION

Calories 430, Carbohydrates 22 g (5 g fiber, 13 g sugars), Fat 26 g (5 g sat. fat, 12 g monounsat. 6 g polyunsat.), Protein 26 g, Cholesterol 62 mg, Sodium 247 mg

Ingredients

  • 1 pound salmon, skin-on, preferably center-cut, cut into 4 portions
  • 1 teaspoon avocado or grapeseed oil
  • ¼ teaspoon + ⅛ teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 2 teaspoons Dijon mustard
  • 1 tablespoon orange zest plus 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon honey
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons avocado or grapeseed oil
  • 1 small pink grapefruit
  • 2 navel oranges
  • 1 head Bibb or Butterhead lettuce, torn into bite-size pieces (about 4 cups)
  • 1 small bulb fennel, thinly sliced
  • ½ medium ripe avocado, thinly sliced

Directions

  1. Preheat the oven to 275°F. Line a large baking sheet with parchment paper. Add salmon, skin side down. Brush salmon with 1 teaspoon of the avocado (or grapeseed) oil and season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
  2. Roast salmon until center is opaque and internal temperature reaches 125°F, about 25 to 30 minutes.
  3. Whisk mustard, orange zest, orange juice, lemon juice, shallot, honey, salt and black pepper together in a small bowl. Add oil and whisk until emulsified. Set aside.
  4. Remove and discard peel and white pith from grapefruit and oranges. Cut citrus crosswise into ¼-inch-thick slices. Add to a large bowl along with the lettuce and fennel; add most of the dressing (reserving some for garnish) and toss gently to combine.
  5. Portion salad onto plates and garnish with avocado. Top with salmon and drizzle extra citrus dressing over the top.

NOTE: The USDA recommends cooking salmon until thickest part reaches a temperature of 145°F. This will result in salmon that is well-done and firm.