Crispy Salmon, blood orange and avocado salad from HeatherChristo.com

So happy it’s Monday, because that means we are half way through Whole30!!! Interestingly enough, I think I could eat this way for a very long time, but I would like to add alcohol back in ASAP. Sorry not sorry.

But boozy fantasies aside, I am going to focus on the most beautiful, healthy dishes for you the next two weeks so that we can close this thing out with a bang! So look no further than this gorgeous Crispy Salmon, Blood Orange, Sweet Potato and Avocado Salad…

Crispy Salmon, blood orange and avocado salad from HeatherChristo.com

I used red lettuce leaves (which I never use for some reason, but should use all the time!) and then added crispy pan-fried salmon salmon filets, blood orange slices, creamy avocado, salty olives, sweet cherry tomatoes and roasted sweet potatoes. Then the whole thing is drizzled with a blood orange tahini dressing that is out of this world good. It really is the perfect salad- you have every flavor and texture and they all come together so beautifully. Also, did you check out those colors!!???

Crispy Salmon, blood orange and avocado salad from HeatherChristo.com

*Of course if you don’t have blood oranges available then you should use regular oranges and orange juice.

Crispy Salmon, Blood Orange, Sweet Potato and Avocado Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Roasted Sweet Potatoes:
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • kosher salt
  • Blood Orange Tahini Vinaigrette:
  • 2 cloves garlic
  • 1 tablespoon agave (optional- not if you are paleo or whole30)
  • 2 tablespoons tahini
  • ¼ cup blood orange juice
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt
  • Crispy Salmon:
  • 2 six ounce Salmon Filets, Skin on
  • 2 tablespoons vegetable oil
  • kosher salt
  • Salad:
  • 1 head red leaf lettuce, cut into bite sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, thinly sliced
  • 1 blood orange, peeled and sliced
  • ½ cup castelvetrano olives, halved
  • 1 shallot, minced
Instructions
  1. For the Sweet Potatoes: Preheat the oven to 400 degrees. Toss the sweet potatoes with the olive oil and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.
  2. For the Vinaigrette: In the jar of a blender combine all of the ingredients and puree on high until smooth. Season to taste with kosher salt. Set aside.
  3. For the salmon: In a heavy pan or skillet, heat the vegetable oil over medium high heat. Sprinkle the salmon with kosher salt on both sides.
  4. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 5-6 minutes total.
  5. Arrange a bed of the red leaf lettuce and add the salmon, sweet potatoes, tomatoes, shallot, oranges, avocado and olives. Drizzle the salad with as much dressing as desired and serve immediately.

 

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Categorized: Dinner, Paleo, Recipe Index, Salad
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Crispy Salmon, blood orange and avocado salad from HeatherChristo.com

So happy it’s Monday, because that means we are half way through Whole30!!! Interestingly enough, I think I could eat this way for a very long time, but I would like to add alcohol back in ASAP. Sorry not sorry.

But boozy fantasies aside, I am going to focus on the most beautiful, healthy dishes for you the next two weeks so that we can close this thing out with a bang! So look no further than this gorgeous Crispy Salmon, Blood Orange, Sweet Potato and Avocado Salad…

Crispy Salmon, blood orange and avocado salad from HeatherChristo.com

I used red lettuce leaves (which I never use for some reason, but should use all the time!) and then added crispy pan-fried salmon salmon filets, blood orange slices, creamy avocado, salty olives, sweet cherry tomatoes and roasted sweet potatoes. Then the whole thing is drizzled with a blood orange tahini dressing that is out of this world good. It really is the perfect salad- you have every flavor and texture and they all come together so beautifully. Also, did you check out those colors!!???

Crispy Salmon, blood orange and avocado salad from HeatherChristo.com

*Of course if you don’t have blood oranges available then you should use regular oranges and orange juice.

Crispy Salmon, Blood Orange, Sweet Potato and Avocado Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Roasted Sweet Potatoes:
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • kosher salt
  • Blood Orange Tahini Vinaigrette:
  • 2 cloves garlic
  • 1 tablespoon agave (optional- not if you are paleo or whole30)
  • 2 tablespoons tahini
  • ¼ cup blood orange juice
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt
  • Crispy Salmon:
  • 2 six ounce Salmon Filets, Skin on
  • 2 tablespoons vegetable oil
  • kosher salt
  • Salad:
  • 1 head red leaf lettuce, cut into bite sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, thinly sliced
  • 1 blood orange, peeled and sliced
  • ½ cup castelvetrano olives, halved
  • 1 shallot, minced
Instructions
  1. For the Sweet Potatoes: Preheat the oven to 400 degrees. Toss the sweet potatoes with the olive oil and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.
  2. For the Vinaigrette: In the jar of a blender combine all of the ingredients and puree on high until smooth. Season to taste with kosher salt. Set aside.
  3. For the salmon: In a heavy pan or skillet, heat the vegetable oil over medium high heat. Sprinkle the salmon with kosher salt on both sides.
  4. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 5-6 minutes total.
  5. Arrange a bed of the red leaf lettuce and add the salmon, sweet potatoes, tomatoes, shallot, oranges, avocado and olives. Drizzle the salad with as much dressing as desired and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)