Salmon with Avocado-Orange Salsa

1. 1

   Heat oven to 450 degrees F and place a sheet of aluminum foil on a baking sheet.

2. 2

   Slice orange into 2 pieces and squeeze the juice from each side into a small bowl.

3. 3

   Once juiced, place remaining sections in another small bowl.

4. 4

   Using a knife, cube the avocado and add to the bowl holding the orange sections.

5. 5

   Toss with sea salt (optional) and set salsa in fridge.

6. 6

   Meanwhile, place the wild salmon fillet on top of the foil.

7. 7

   Top with olive oil, basil, salt and pepper.

8. 8

   Drizzle on 1 teaspoon of the juice from the squeezed orange.

9. 9

   Fold foil edges to seal and cook until salmon is pink inside but not translucent, about 15 to 18 minutes.

10. 10

    Once done, carefully open packets.

11. 11

    Serve each fillet over a salad of baby spinach and top each fillet with the salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.