10-Minute Dinner: Baked Salmon With Beets, Citrus and Avocado
It’s dinner time, and you’re tired. The boss has been on a rampage, the kids are on a permanent sugar high, and the commute home made The Odyssey look like a bike ride in the park. Cooking dinner for yourself feels like a Everest-level challenge; heck, some nights you just want someone to come and spoon the food directly into your mouth. That’s why these recipes are going to save your life.
While it may seem easier just to throw everyone in the car and head to Chili’s, that’s not a healthy long-term solution: A recent study from Spanish researchers determined that your risk of becoming overweight increases 33 percent from eating just two meals a week at a restaurant. And dinners are by far the heaviest of all restaurant meals. In the new Zero Belly Cookbook, we’ve created a combination of meals that can be cooked primarily ahead of time; others that you can whip up in no time after a long day of work; and still others that will take advantage of a long, luxurious day of foodie indulgence. This hearty meal will have you looking forward to dinner all day long.
Baked Salmon with Beets, Citrus, Avocado and Caraway Seeds
Cook time: 10 minutes
4 5 oz portions of fresh wild salmon
4 large store-bought pre-roasted beets (not canned), cut into bite-sized pieces
3 large oranges, segmented
1 Ruby Red grapefruit, segmented
1 cup chopped parsley
1 tbsp caraway seeds, toasted in a dry pan over medium heat until fragrant (about 2 minutes)
½ avocado, diced
2 tbsp vinaigrette dressing
Salt and pepper
2 tbsp raw walnuts, toasted in a dry pan over medium heat until fragrant (about 2 minutes), and roughly chopped
• Preheat the oven to 350°F.
• Season the fish with a pinch of salt and black pepper. Place on a non-stick sheet pan, skin side up, and place in the oven. Cook for 6 to 8 minutes.
• While the salmon is cooking, place the beets, whole orange and grapefruit segments, parsley, toasted caraway seed, avocado, and Zero Belly Vinaigrette in a medium bowl and season with a pinch of salt and pepper. Mix well.
• Divide the salad among four plates, and top with the cooked salmon. Garnish with toasted walnuts.