Rating: 3.5 stars
52 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 11
  • 1 star values: 5

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Credit: Kan Kanbayashi

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

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  • Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.

  • Meanwhile, cut away the peel and pith of the orange and cut out the segments.

  • In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

  • Serve the salad with the salmon.

Nutrition Facts

346 calories; calories from fat 47%; protein 34g; carbohydrates 11g; sugars 4g; fiber 3g; fat 18g; saturated fat 3g; calcium 67mg; iron 2mg; sodium 545mg; cholesterol 90mg.
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