Citrus Glazed Salmon and Winter Greens Salad

Brighten your table with this vibrant Citrus Glazed Salmon and Winter Greens Salad, where juicy tangerine and orange segments dance with tender salmon fillets and crisp mixed greens. The tangy-sweet citrus glaze doubles as dressing, infusing every bite with sunshine flavor while toasted almonds add delightful crunch. Perfect for brightening dark winter days, this nutrient-rich dish delivers a refreshing burst of vitamin C and heart-healthy omega-3s in every colorful, satisfying forkful.

Ingredients:

• 1 lb salmon fillet, cut into 4 portions

• 2 tangerines, one juiced and one segmented

• 1 large orange, segmented

• 6 cups mixed winter greens

• 1/4 cup sliced almonds, toasted

• 1/4 red onion, thinly sliced

Citrus Glaze:

• 3 tbsp tangerine juice (from the juiced tangerine)

• 2 tbsp olive oil

• 1 tbsp honey

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Prepare the glaze: 

• In a small bowl, whisk together tangerine juice, olive oil, honey, and Dijon mustard. 

• Season with salt and pepper to taste. 

• Set aside half for the salad dressing.

2. Cook the salmon: 

• Preheat oven to 400°F (200°C). 

• Place salmon fillets on a lined baking sheet. 

• Brush with half of the citrus glaze. 

• Bake for 12-15 minutes until salmon flakes easily.

3. Toast the almonds: 

• In a dry skillet over medium heat, toast almonds until golden and fragrant, about 3-4 minutes.

• Set aside to cool. 

4. Assemble the salad: 

• In a large bowl, combine winter greens and red onion. 

• Add the tangerine and orange segments. 

• Drizzle with the reserved citrus glaze. 

• Toss gently to combine.

5. Serve: 

• Divide the dressed greens among plates. 

• Top each with a salmon fillet. 

• Sprinkle with toasted almonds.