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Salmon with Orange Vinaigrette
and spinach salad

Active: 35 min Total: 55 min
This recipe is a seasonal twist on a recipe we featured first in summer of 2017. Tart orange vinaigrette doubles as both a marinade and salad dressing.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Orange Vinaigrette:
  • Shallots - 1 clove , diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Salmon with Orange Vinaigrette:
  • Salmon - 1 lb
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
Spinach Salad with Orange Vinaigrette:
  • Cucumbers - 8 oz , diced
  • Avocados - 1 , diced
  • Baby spinach - 6 oz
  • Pepitas / pumpkin seeds - 1/2 cup
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup

Prep

  1. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, aminos, mustard, and honey. Whisk in olive oil. Season with some salt. (Can be done up to 5 days ahead)
  2. Marinate salmon - Rinse salmon and pat dry. Place in a baking dish and pour vinaigrette (portion for the salmon, reserve portion for salad) over top, turning salmon to coat. Cover baking dish with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Cucumbers / Avocados - Prep as directed.

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Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Place salmon, skinless-side down, on hot oiled grill grates (discard marinade). Flip salmon after 4 to 5 minutes (if you oiled the grates and started them off hot, the salmon will release without sticking). Season salmon with some salt and pepper. Continue cooking for another 3 to 5 minutes with the lid closed until salmon easily flakes with a fork.
  2. If cooking in the oven: Heat oven to 425F / 218C degrees. Roast salmon directly in pan with marinade until it flakes easily with a fork, 12 to 18 minutes depending on thickness (1” / 2.5 cm should take about 14 minutes). Season salmon with some salt and pepper.
  3. When salmon is nearly finished, toss together spinach, cucumbers, avocados, and pepitas. Add orange vinaigrette (portion for the salad) until dressed to your liking.
  4. Serve salmon with salad on the side. Enjoy!

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