Citrus Salsa with Salmon and Bok Choy

A 15 minute meal complete with a fresh orange and avocado salsa, a fillet of moist salmon and lightly cooked bok choy.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 2

Ingredients

Citrus Salsa

  • 1 navel orange, peeled, inner skin removed and segmented
  • ½ avocado, diced
  • 1 tablespoon finely diced red onion
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • Juice from ½ a lemon
  • Pinch crushed red pepper flakes
  • Sea salt, to taste
  • Fresh pepper, to taste

Salmon

  • 2 (4-ounce) wild salmon fillets

Bok Choy

  • 3 heads bok choy, roughly chopped
  • 2 tablespoons slivered almonds
  • Pinch crushed red pepper flakes

Instructions

  1. Combine salsa ingredients in a small bowl. Stir to coat, cover and place in the fridge until ready to use.
  2. Preheat a non-stick pan on medium heat. Add salmon, flipping halfway through, until cooked. About 3 to 4 minutes per side. When you have about 1 minute left, add a spritz of lemon juice from your leftover squeezed lemon. Just a touch is all you need!
  3. Meanwhile, heat a second pan on medium heat and add bok choy. Cook until bright green and slightly wilted, about 1 minute per side. Transfer to a plate and top with slivered almonds and red pepper flakes.
  4. Spoon salsa over fish to serve.

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Nutrition Information Per Serving

  • Calories: 375
  • Calories from Fat: 187
  • Total Fat: 20.8
  • Saturated Fat: 2.8 g
  • Cholesterol: 70> mg
  • Sodium: 269 mg
  • Carbs: 21.7 g
  • Dietary Fiber: 8.1 g
  • Net Carbs: 13.6 g
  • Sugars: 11.4 g
  • Protein: 29.5 g