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Wilted Winter Greens and Roasted Salmon Salad with Citrus Vinaigrette

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This warm winter salad combines roasted salmon with wilted greens, creamy avocado, and vibrant blood orange, topped with a zesty citrus vinaigrette. It’s a high-protein, nutrient-dense meal that balances healthy fats, fiber, and seasonal produce for steady blood sugar and satisfying flavor.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Equipment

  • baking sheet
  • skillet
  • kitchen knife
  • cutting board
  • whisk or small mason jar with lid
  • Large mixing bowl
  • small bowl

Ingredients

  • 2 salmon fillets 4-6 oz each
  • 2 cups kale chopped
  • 1 cup spinach or a mix of winter greens like Swiss chard or collard greens
  • 1 blood orange peeled and segmented
  • 1 avocado sliced
  • 2 tbsp pumpkin seeds
  • 2 tbsp olive oil divided
  • 1 clove garlic minced (optional)
  • Salt and pepper to taste

For the Citrus Vinaigrette:

  • 2 tbsp olive oil
  • 1 tbsp fresh blood orange juice or substitute with orange or lemon juice
  • 1 tsp blood orange zest optional, for extra citrus flavor
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Roast the Salmon: Place the salmon fillets on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Wilt the Greens: While the salmon cooks, heat a skillet over medium heat with the remaining 1 tbsp of olive oil. Add the minced garlic (if using) and cook until fragrant, about 30 seconds. Add the kale and spinach (or other winter greens) to the skillet and sauté until just wilted, about 1-2 minutes. Remove from heat and set aside to cool slightly.
  • Prepare the Salad: In a large mixing bowl, combine the wilted greens, blood orange segments, avocado slices, and pumpkin seeds.
  • Flake the Salmon: Once the salmon is done, allow it to cool slightly, then flake it into bite-sized chunks and add it to the salad.
  • Make the Citrus Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, blood orange zest and juice, Dijon mustard, salt, and pepper until well combined.
  • Assemble and Serve: Drizzle the vinaigrette over the salad and toss gently to combine. Serve warm.

Video

Notes

Nutrition Information per serving:
Calories: 739
Fat: 54g
Carbohydrates: 20g
Protein: 47g
Course: dinner, Lunch, Main Course, Salad
Cuisine: American
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Servings: 2
Calories: 739kcal