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Citrus salad with honey butter salmon

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 salads

Ingredients

For the salmon

  • 6-8 oz salmon filet
  • 1 tbsp honey
  • 2 tbsp butter, divided
  • 2 cloves garlic, minced

For the dressing

  • 1/2 orange, juiced
  • 1/4 tsp orange zest
  • 1/2 lime, juice
  • 1 tbsp honey
  • 2 tbsp avocado oil

For the salad

  • 6 cups fresh baby spinach
  • 1/4 cup roasted sliced almonds
  • 1/3 cup dried cranberries
  • 1/2 avocado, diced
  • 1/2 orange, peeled and segmented.

Instructions

For the salmon

  1. Melt 1 tbsp of butter in a small bowl and add honey and garlic. use a brush to coat salmon filet. 

  2. Heat the other tablespoon of butter in a skillet over medium heat. Wait until butter has stopped foaming and add salmon. Cook skin side up for 6 minutes, then flip to cook an additional 3-4 minutes. Spoon butter on top of salmon throughout.

  3. Remove from heat and set aside. Once slightly cooled, slice in half. 

For dressing

  1. Whisk together all ingredients except oil. Once combined, continue whisking and pour in oil to emulsify. Set aside. 

For the salad.

In a large bowl, combine spinach, almonds, cranberries, orange, and avocado. Pour on the desired amount of dressing and toss to combine. Divide between two plates and top each with salmon filet.