Citrus-Salmon Salad

This heart-healthy salad features citrus fruit, spinach, and salmon.

Yield: 5 servings (serving size: 2 cups salad, 4 ounces salmon, and 1 teaspoon seeds)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 0.0%
  • Fat: 16g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31g
  • Carbohydrate: 15.7g
  • Fiber: 5.1g
  • Cholesterol: 89mg
  • Iron: 3mg
  • Sodium: 797mg
  • Calcium: 105mg


  • 2 navel oranges
  • 2 pink grapefruit
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Jamaican jerk seasoning
  • 1 (1 1/2-pound) skinless salmon fillet
  • Cooking spray
  • 5 cups torn spinach
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons sunflower seeds


  1. 1. Grate 1/2 teaspoon rind from orange.
  2. 2. Peel oranges and grapefruit. Cut out citrus sections over a bowl, reserving juice. Set fruit aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.Combine 6 tablespoons juice, rind, oil, and next 4 ingredients; stir with a whisk. Cover and chill. Reserve remaining juice for another use.
  3. 3. Preheat broiler.
  4. 4. Rub jerk seasoning over fish. Place fish on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake into bite-sized pieces; cover and chill 30 minutes.
  5. 5. Combine fruit, spinach, and onion. Drizzle dressing over salad; toss.Divide salad evenly among 5 plates; top evenly with fish. Sprinkle with sunflower seeds.
  6. carbo rating: 11
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