Oven-Roasted Salmon
with Avocado, Tangelo & Quinoa Salad
Oven-Roasted Salmon
Tender roasted salmon is paired with a bright quinoa salad tossed with creamy avocado and sweet tangelo for a fresh, satisfying dinner.
Ingredients
For 2 servings
- 4 ounce Arugula
- 1 unit Avocado
- 3 ounce Quinoa
- 2 unit Scallions
- 2 unit Skin-on Salmon
- 1 unit Tangelo
- 1 unit Veggie Stock Concentrate
- 2 tablespoon White Wine Vinegar
Additional Ingredients
- 2.5 tablespoon Olive Oil
Mediterranean
PDF
DifficultyEasy
Total Time35m
Calories826
Protein45g
Carbs44g
Fat53g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🐟FishSwaps and substitutions
For a fish-free meal, swap the salmon for roasted tofu or chickpeas and keep the rest of the salad elements for protein and texture. If you avoid avocado or citrus, use cucumber or sliced pear instead; they still bring freshness without changing the dish's balance.
What to serve with it
Serve with a crisp green salad, steamed asparagus, or roasted baby potatoes to round out the meal without overpowering the salmon. A chilled citrusy white wine or sparkling water with lime also fits the bright, fresh flavors.
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