Seared Salmon with Citrus Romaine Salad
- 1 of 4 Refrigerate citrus sections until assembling salad. In a small bowl, whisk orange juice, grapefruit juice, grapeseed oil, honey and 1/8 tsp each of the salt and pepper. Set aside.
- 2 of 4 Heat a nonstick skillet over medium-high heat. Season skinned side of salmon with 1/4 tsp each of the salt and pepper. Place skin side down in skillet and cook 3 to 4 minutes, until nicely seared. Turn fish and cook an additional 4 minutes or until cooked through. Remove to a plate.
- 3 of 4 In a large bowl, toss lettuce with 4 tbsp of the dressing. Add citrus sections, avocado slices and scallions. Toss gently.
- 4 of 4 Serve salmon over salad and drizzle with remaining dressing. Sprinkle remaining salt over salad. Serve with flatbreads, if desired.
Servings Per Recipe: 4
Per Serving: 451 kcal cal., 22 g Fat, total, 72 mg chol., 3 g sat. fat, 35 g carb., 15 g fiber, 30 g pro., 365 mg sodium