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8Ingredients
20Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 3 Tbsp. I Can't Believe It's Not Butter!® Spread
- 4 salmon fillets (about 4 oz. each)
- 2 navel oranges (large)
- 1 Tbsp. red wine vinegar
- 8 cups arugula ([or mixed greens])
- 1 avocado (small, sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup almonds (chopped toasted natural)
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Directions
- Melt Spread in large nonstick skillet over medium-high heat and cook salmon, turning once, halfway through, until fish flakes, about 10 minutes. Meanwhile, remove peel, halve and slice 1 orange and squeeze ¼ cup juice from the other orange; set aside.
- Remove salmon from skillet. Remove and discard 2 tablespoons fat from skillet. Stir in orange juice and vinegar, scraping bottom of skillet. Remove from heat.
- Arrange arugula, avocado, onion and orange on serving plates. Top with salmon and drizzle with orange juice mixture. Sprinkle with toasted almonds
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Reviews(2)
Sedrick H. 9 years ago
The better half does not like the strong flavor of most red onions so I use a mild sweet onion instead. I cook the salmon to an internal temp of 142 degrees F. Yummy!