Salmon With Avocado-Orange Salsa
Its omega-3 fatty acids may rev fat burn during workouts and help maintain calorie-torching muscle.
- 2 oranges
- 2 Hass avocados, cubed
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro (packed)
- 4 3-oz skinless wild salmon fillets
- 1/2 tsp salt (divided)
- 4 tsp olive oil (divided)
- 8 cups baby spinach
- 2 cups thinly sliced carrots
Heat oven to 450°. Peel and section two oranges over a bowl; place sections in bowl and squeeze juice from any pulp still attached to the rind. Add two cubed Hass avocados, 1/4 cup diced red onion and 1/4 cup packed cilantro, chopped; toss well.
On each of four 12 inch by 12 inch sheets of aluminum foil, place one 3-ounce skinless wild salmon fillet; top with 1/8 teaspoon salt and 1 teaspoon olive oil. Fold foil edges to seal; place foil packets on a baking sheet. Cook until salmon is pink inside but not translucent, 8 to 10 minutes. Carefully open packets. Serve each fillet over a salad of 2 cups baby spinach and 1/2 cup thinly sliced carrots; top each fillet with 1/4 of the salsa.
The skinny: 366 calories per serving, 20 g fat (3 g saturated), 25 g carbs, 11 g fiber, 24 g protein
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