3 tbsp I Can't Believe It's Not Butter!® Spread 4 salmon fillets, (about 4 oz. each) 2 large navel oranges 1 tbsp red wine vinegar 8 cup arugula or mixed greens 1 small avocado, sliced 1/4 cup thinly sliced red onion 1/4 cup chopped toasted natural almonds
Melt Spread in large nonstick skillet over medium-high heat and cook salmon, turning once, until fish flakes, about 10 minutes. Meanwhile, remove peel, halve and slice 1 orange and squeeze ¼ cup juice from the other orange; set aside.
Remove salmon from skillet. Remove and discard 2 tablespoons fat from skillet. Stir in orange juice and vinegar, scraping bottom of skillet. Remove from heat.
Arrange arugula, avocado, onion and orange on serving plates. Top with salmon and drizzle with orange juice mixture. Sprinkle with toasted almonds
Nutritional Information 1 serving :
Calories 350 , Calories from Fat 190 , Total Fat 21 g, Saturated Fat 3.5 g, Trans Fat 0 g, Cholesterol 60 mg, Sodium 130 mg, Total Carbs 17 g, Dietary Fiber 6 g, Sugars 10 g, Protein 26 g, Vitamin A 35 %, Vitamin C 100 %, Calcium 15 %, Iron 10 %
Brought to you by I Can't Believe It's Not Butter!®
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