Salmon, Avocado, & Spinach Salad

When I was little, I would scoff at the orange placed in the bottom of my Christmas stocking year after year.  I had no idea that in my grandmother's time, a citrus stocking stuffer was a treat since it takes a great amount of effort to schlepp an orange from Florida to Washington DC in the middle of the winter. 

Citrus season is in full swing in California.  I am prepping the lemons for the limoncello and pilfering a lime AND an orange off of two different neighbors' trees for this particular salad.  When cutting Sugars and Grains from your diet, some well placed citrus feels like a lunchtime treat.  Throw in some wild caught salmon and an avocado, and you'll actually get filled up.  You know you've crossed over to fat adapted when a few segments of fresh valencia becomes the equivalent of finding an orange in your stocking in 1928.  

Salmon, Avocado, & Spinach Salad

2 wild caught salmon filets

Salt and Pepper

Olive Oil

1 orange, segmented

1 avocado, sliced

2 cups baby spinach

Dressing:

Juice of half a lime (about 1 tablespoon)

3 Tablespoons Olive Oil

Preheat oven to 400.  Place salmon filets on a baking sheet, season with salt and pepper and drizzle with olive oil.  Bake 10-12 minutes, or until salmon is almost cooked through, but not overdone.  Remove from oven and let cool.  Meanwhile, prep avocado and orange.

Break up salmon into pieces and place on serving dishes.  Toss with spinach, orange segments, and avocado slices.  Whisk together the lime juice and olive oil until emulsified.  Drizzle over salad and serve.