Salmon salad with orange-balsamic vinaigrette

Tangy orange-balsamic vinaigrette drizzled over a bed of fresh greens, topped with succulent grilled salmon - a symphony of flavors in every bite!

Ingredients:

• 4 4 - 5 - ounces fresh or frozen skinless salmon fillets, about 1 inch thick
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Nonstick cooking spray
• 2 tablespoons snipped fresh mint
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• ¼ teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• ⅛ teaspoon salt
• 5 cups packaged European-style torn mixed salad greens
• 2 oranges, thinly sliced
• ¼ of a medium red onion, slivered
• 2 tablespoons sliced almonds, toasted (Optional)

Instructions:

1. Defrost the salmon if it's frozen. Season the salmon with a pinch of salt and some pepper. Spray both sides of the salmon fillets with cooking spray. If using a charcoal or gas grill, cook the salmon on the grill over medium heat with the lid closed for 8 to 12 minutes or until the salmon easily flakes with a fork, flipping it once halfway through the cooking time.
2. While the salmon is cooking, prepare the vinaigrette by combining mint, vinegar, oil, orange zest, orange juice, and a pinch of salt in a jar with a lid. Shake well to mix the ingredients.
3. Place an equal amount of salad greens on four plates. Arrange orange slices and red onion on top of the greens. Add a salmon fillet to each plate and drizzle with the prepared vinaigrette. Optionally, sprinkle some almonds over the salads if desired.

Summary:

• Calories: 1732 kcal
• Fat: 117 g
• Protein: 114 g
• Carbs: 56 g
• Potassium: 3008 mg
• Magnesium: 254 mg