Updated: Mar 9, 2019
Oh, Madison's spring-time.
It is pretty much the first time after months of despair and depression (because winter here S.U.C.K.S.) that I find a glimmer of hope in life. Colors pop-up everywhere. Vegetables begin to make an appearance. I finally want to leave my apartment and see people. I also get inspired to make recipes that you look at and say: "wow, I never thought a piece of fish and a slice of orange could make me smile." It is also the time when I start wearing crop tops so I need to get a bit more dialed in with what I am eating.
This recipe is loaded with healthy fats, fiber, and protein. It's also quick to make so you can go back to enjoying the outdoors.
NOTE: if you have not experienced hell-ish winters with sub-zero temperatures and have no clue what I am talking about, you have no idea how good your life is.
4 oz. fresh, skinless Atlantic salmon filet*
2 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 clove garlic; minced
pinch of salt
pinch of pepper
7 g slivered almonds
orange slice for garnish
*actual portion size will vary
Whisk orange juice, lemon juice, garlic, salt, and pepper. Add to an air-tight container and marina salmon for 1 hour.
Heat a skillet to medium heat and lightly spray with cooking spray.
Add salmon and sear on each side for 3 minutes on each side; actual time may vary based on thickness.
Once cooked, let rest for about 2 minutes.
Garnish with an orange slice, sprinkle slivered almonds, and serve with roasted vegetables or side of choice.
Macros per Serving (1): 5 g of carbs | 15 g of fats | 23 g of protein
NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.