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Oranges are a vitamin C powerhouse (over 100% of your daily requirement in one fruit!), but they’re also responsible for much of this salad’s folate offering
- Prepare salmon: In a 1-gallon zip-top bag, combine juice, oil, thyme, rosemary and garlic; seal well and shake gently to blend. Add salmon to bag so fillets rest in a single layer, skin side up. Seal and refrigerate for at least 30 minutes or up to 2 hours.
- Coat a large skillet with cooking spray and heat over medium-high. Transfer salmon to a paper towel-lined plate and discard marinade. Pat salmon dry and season with salt and pepper. Add salmon to skillet, skin-side-up, and cook without moving fillets until flesh is lightly browned, about 4 minutes. Flip and cook until flesh is opaque in the center, 4 to 5 minutes. Transfer salmon to a cutting board.
- Prepare salad: Cut a slice from both ends of 1 orange, exposing the inner fruit. With orange standing upright on a cutting board, use a sharp paring knife to remove the peel in vertical strips, following the curve of the fruit with your knife. Make sure none of the bitter white pith remains. Turn orange on its side and slice into rounds, about 1/3-inch thick, removing any seeds. If desired, slice orange again into half moons. Repeat with remaining orange; set aside.
- In a large bowl, combine radicchio, endive and frisee. In a small bowl, whisk together remaining salad ingredients to make the dressing. Pour dressing over greens and toss well. Divide greens and orange slices evenly among 4 plates. Top with salmon fillets and serve.
- Serving Size 2 1/2 c salad, 3 orange rounds, 1 salmon fillet
- Calories 305
- Carbohydrate Content 16 g
- Cholesterol Content 62 mg
- Fat Content 15 g
- Fiber Content 3 g
- Protein Content 25 g
- Saturated Fat Content 2 g
- Sodium Content 267 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 4 g