I’ve been in a bit of a cooking rut lately. Maybe it’s the changing seasons, or maybe it’s just something that happens when you start doing something you truly love out of obligation only a little too often. Whatever it is, I’ve been a little blasé about prepping our meals, especially at dinnertime, and I’ve just not been feeling it. I did what I always do when I feel that way (because this happens every so often to me) — I ordered myself a Sunbasket meal kit. It’s something I do for myself a few times a year, if I know I’m going to be having an especially busy week or just as a treat to myself. It’s fun, it mixes things up a bit, and it takes some of the mental load of dinnertime off of me for that week. It always inspires me to mix up my regular cooking routine, too, which is something I really love about it (They also have rocking organic produce and great paleo options, and if you want to try it, you can get 60% off here). In my last box was a roasted salmon recipe topped with almonds, dates, mint, and dill, and it was unbelievably delicious. Ever since, it’s all I can think about!
So when I pulled some salmon out of the freezer the other day, I decided to channel that delicious meal and use it as inspiration by incorporating the fresh dill and mint in my avocado and blood orange salad. It was soooo good, and it really felt like springtime on a plate! This is exactly the kind of dinner I love: simple, healthy, bright, delicious.
I guess I’m just a girl who loves seafood, and salmon is always at the top of my list. It’s rich, oily, and flavorful without being super fishy. Besides halibut, salmon is probably my favorite fish, and definitely the fish we eat most often. Everybody knows it’s one of the most nutrient-dense seafoods out there, full of healthy omega-3s, plus potassium, selenium, and vitamin B12. I always try to choose wild caught and sustainably sourced salmon because that’s something that’s important to me, but good quality farmed salmon is a-okay in my home too!
This roasted salmon dinner was so easy, but it actually kind of felt like a special occasion! It definitely helped put a little extra pep in my step and got me excited about cooking again. What else could I ask for?
Simple Roasted Salmon with Blood Orange and Avocado
Whole30, Paleo, Gluten Free, Pescatarian
- 2 blood oranges segmented
- 1 avocado
- 1 tbsp olive oil
- 2 tsp fresh mint finely chopped
- 1/2 tsp fresh dill
- 1 tbsp almonds slivered or chopped
- 1/2 tsp salt
- 4 6 oz. salmon fillets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch tsp cayenne optional
Roast the Salmon
Preheat your oven to 400 degrees. Pat the salmon fillets dry with paper towels. Drizzle with olive oil and season lightly with salt, pepper, and cayenne, if using.
Lay the salmon on a parchment lined baking sheet. Roast for 8-11 minutes or until flakey but cooked through.
Make the Salad
While the salmon cooks, peel and segment the oranges. Remove the pit from the avocado and dice it. Roughly chop the dill and mint, then gently mix everything together in a bowl.
Looking for more easy and delicious salmon dinners? Try my Whole30 Bruschetta Salmon!