Name: Citrus-Poached Salmon with Rainbow Vegetable Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (5 oz each); 1 orange, sliced; 1 lemon, sliced; 1/2 cup water; 1/2 tsp salt; 1/4 tsp black pepper; 1 small zucchini, spiralized or thinly sliced; 1 small carrot, spiralized or thinly sliced; 1 cup baby spinach; 1/2 cup blueberries; 1/2 cup strawberries, sliced; 1/4 cup sliced almonds; 1 tbsp olive oil; 1 tsp honey; 1 tsp Dijon mustard

Citrus-Poached Salmon with Rainbow Vegetable Salad

GingerCracker0763

This Citrus-Poached Salmon with Rainbow Vegetable Salad is a vibrant, anti-inflammatory dinner perfect for Florida’s hot weather. The gentle poaching infuses the salmon with fresh citrus notes while keeping it moist and easy to digest—ideal for sensitive stomachs and gastritis. The salad features a bounty of raw and lightly dressed vegetables and antioxidant-rich berries, offering a colorful, visually appealing plate that’s as good for you as it looks. Light, high in protein, and packed with fiber and healthy fats, this dish supports weight loss and inflammation goals without sacrificing flavor or texture.

Ingredients

Instructions

Combine orange and lemon slices, water, salt, and pepper in a large skillet. Bring to a gentle simmer over medium-low heat.
Add salmon fillets, skin side down, ensuring liquid comes halfway up the fillets. Cover and poach for 8-10 minutes, or until just cooked through. Remove salmon and let rest.
While salmon cooks, prepare the salad: In a large bowl, combine zucchini, carrot, spinach, blueberries, strawberries, and almonds.
In a small bowl, whisk together olive oil, honey, and Dijon mustard for the dressing.
Drizzle dressing over salad and toss gently to combine.
Plate the salad, top with poached salmon, and garnish with additional citrus slices if desired.