Spiced Salmon
with Blood Orange-Arugula Salad, Couscous, and Lemon-Shallot Vinaigrette
Spiced Salmon
Warm spiced salmon pairs with peppery arugula, sweet blood orange, fluffy couscous, and a bright lemon-shallot vinaigrette for a fresh, colorful dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 unit Blood Orange
- 1 unit Celery
- ½ cup Couscous
- 1 unit Lemon
- 2 ounce Shallot
- 10 ounce Skin-on Salmon
- 1 tablespoon Turkish Spice Blend
Additional Ingredients
- 4 teaspoon Olive Oil
- box Pepper
- box Salt
PDF
DifficultyEasy
Total Time30m
Calories631
Protein42g
Carbs47g
Fat33g
Tags:
Protein SmartFiber SmartLow SodiumDietitian WinEat First
⚠️Allergens:
🐟Fish🌾WheatSwaps and substitutions
For gluten-free, swap the couscous for rice, quinoa, or millet; for wheat-free needs, this is the easiest change. If avoiding fish, use seared tofu or chickpeas, and if citrus is limited, orange or grapefruit can stand in for the blood orange.
What to serve with it
Serve with extra crusty bread or a simple green vegetable to round out the bright citrus and spice. A crisp white wine, sparkling water with lemon, or a light yogurt dip also works well.
