Baked Citrus Salmon with Zesty Citrus Avocado Salad is a flavorful, nutrient-packed dish featuring tender, oven-baked salmon infused with bright citrus flavors. Paired with a refreshing salad of creamy avocado and juicy citrus segments, this dish offers a perfect balance of richness and freshness. High in omega-3s and antioxidants, it’s a wholesome, easy-to-make meal ideal for weeknight dinners or special occasions. Ready in under 30 minutes, this citrus-infused salmon is a must-try for seafood lovers!
Baked Citrus Salmon with Zesty Citrus Avocado Salad
Rated 5.0 stars by 1 users
Category
Salmon
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
A vibrant and flavorful dish featuring oven-baked citrus-marinated salmon paired with a refreshing citrus avocado salad
Author:Sealand Quality Foods

Ingredients
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4 pieces Sealand Skin on Center cut Canadian Salmon, defrosted
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1 Tablespoon Honey
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1 Tablespoon Mustard
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3 teaspoons Italian Seasoning
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Zest of 1 lemon
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Zest of 1/2 an orange
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1/2 teaspoon salt and pepper
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2 Tablespoons olive oil
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2 Oranges, peeled and sliced
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2 Tangerines, peeled and sliced
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1 Blood orange, peeled and sliced
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1 Cara Cara Orange, peeled and sliced
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2 grapefruit, peeled and sliced
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1-2 Beets, cooked, peeled and sliced
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3 Avocados, peeled, pitted and sliced
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1 cup Fresh herbs —Basil, Mint and Parsley combined
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1/3 cup Almonds, toasted in olive oil or butter
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1/3 cup Pomegranate Arils
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2 Tablespoons citrus juice (combo of oranges, tangerine or grapefruit)
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1 teaspoon Mustard
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2 Tablespoons Honey
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2 Tablespoons Apple Cider vinegar
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1/4 teaspoon Salt or to taste
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1/4 cup Olive Oil
Citrus Honey Marinade
Citrus Salad
Citrus Salad Dressing
Directions
Take out the salmon from the freezer, remove the packaging and defrost the salmon in the fridge.
Preheat the oven to 425 degrees F.
Mix the citrus marinade in a bowl, and slather it over the salmon on both sides and all around.
Bake the salmon until golden and cooked through, about 20 minutes.
In the meantime, prepare the citrus salad.
Use a paring knife and remove the skin and pith from each of the citruses, and slice them into 1/4 inch slices.
To make the dressing: Add all ingredients in a mason jar, seal the jar and shake well until
blended.
Arrange the citrus, beets, avocados and fresh herbs on a plate.
Pour some of the dressing on top of the salad.
Top with the toasted almonds and pomegranate arils.
When the salmon is ready, plate it and pour the remaining citrus salad dressing over the hot salmon to infuse with more flavour.
Garnish the salmon with lemon slices and pomegranate arils, fresh parsley and chilli flakes.
Serve them together.
Enjoy!