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Four 6-ounce fresh salmon filets1 1/2 tablespoons olive oil4 tablespoons fresh orange juice1 teaspoon salt1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon black pepper1/8 teaspoon allspice1/8 teaspoon cayenne pepper
Salsa:1 large avocado, diced1/2 cup diced red onion1 orange, diced1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper2 teaspoons fresh lime juice3 tablespoons fresh orange juice2 tablespoons fresh cilantro, mincedKosher salt and black pepper to taste
In a baking dish combine the olive oil and the orange juice.  Lay salmon in it and turn to coat.  In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper.  Sprinkle over each side of salmon filets.  Set aside to marinate for 30 minutes.
In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro.  Season with salt and pepper to taste.  Cover and chill.
Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray.  Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily.  Serve with chilled avocado salsa.  Makes 4  (or 8 Weight Loss Surgery) servings.
Per regular-sized serving:  412 Cal; 42 g Protein, 20 g Tot Fat, 8 g Carb; 2 g Fiber; 4 g Sugar; 688 mg Sodium
Per WLS Serving: 206 Cal; 21 g Protein; 10 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 344 mg Sodium

Day 1- Snack A. Avocado with a little salt and pepper, served with a glass of water.

skinny, eh?

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