This simple Roasted Salmon fillets served with an herby blood orange and avocado salad is absolutely delicious! Best of all, it’s a super fast Whole30/Paleo weeknight dinner.
Want to know a secret? I’ve been in a bit of a cooking rut lately. Maybe it’s the changing seasons. Maybe it’s just something that happens when you do something you love out of obligation a little too often. Whatever the cause, I’ve been a little blasé about prepping our meals, especially at dinnertime. I’m just not feeling it!
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How I get inspired when I’m in a cooking rut
I did what I always do when I feel that way (because this happens every so often to me). I ordered myself a Sunbasket Paleo meal kit. It’s something I only 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.
Not feeling it? Find something that inspires you!
When I’m burnt out on the dinnertime grind, Sunbasket is what works for me. It’s fun to get a big box delivered to my door, and the meals they offer are interesting and fun. Best of all, it takes the mental load of dinnertime off of me for the week.
You know what else it does? Long after we’ve devoured those meals, it’s inspiring me to mix up my regular cooking routine, which is something I really love about it (They also have rocking organic produce and great paleo options, and if you want to try Sunbasket, you can click my link to get 60% off). My best advice when you’re in a rut? Find something that inspires you! Scroll Pinterest for new recipes, browse some cookbooks.
In my last Sunbasket 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! That meal is what inspired this recipe!
The Recipe: Roasted Salmon with Blood Orange Salad
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. Speaking of halibut, have you checked out my Grilled Halibut & Strawberry Guacamole recipe? Okay, focus, Laura. Back to this recipe.
Did you know:
Salmon is 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!
Cooking the Dish:
The salmon is simply seasoned with salt, pepper, and just a pinch of cayenne, then quickly roasted in the oven. While it cooks, make the blood orange and avocado salad. The whole thing comes together in about 20 minutes, total. Dinner doesn’t get easier than that! If you don’t have blood oranges or they aren’t in season, just swap out regular oranges!
This Roasted Salmon with Blood Orange Salad recipe was so easy to make, 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!