Mandarin Tilapia Spinach Salad - Oxygen Magazine

Mandarin Tilapia Spinach Salad

Pan-fried tilapia, mandarin oranges and almonds make for a flavorful, filling salad.
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Ready in 30 minutes • Makes 2 servings

Related:Roasted Tilapia with Baby Potatoes

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup sliced almonds
  • 1 mandarin orange, halved, unpeeled
  • 1 tbsp white vinegar
  • 2 stalks celery, chopped
  • 1/4 cup parsley, chopped
  • 6 oz tilapia
  • Red pepper flakes
  • 2 cups baby spinach
  • 2 cups mixed greens
  • Sea salt and ground pepper, to taste

Instructions

  1. Heat oil in a skillet over medium heat. Brown almonds in the skillet, about 5 minutes, or until golden in color.
  2. Squeeze juice from orange halves into a small bowl.
  3. Add orange juice and vinegar to skillet. Stir in chopped celery and parsley, and mix until thoroughly combined. Remove mixture from the pan; leave the heat on.
  4. Brush tilapia fillets with olive oil and a sprinkle of red pepper flakes. Place on skillet; brown on both sides, about 2 to 3 minutes per side.
  5. Combine spinach and mixed greens in a large mixing bowl. Add cooked fish and pour almond mixture overtop. Garnish with extra orange slices, and season to taste. Serve.

Nutrients per serving: Calories: 400, Total Fats: 27 g, Saturated Fat: 3.5 g, Trans Fat: 0 g, Cholesterol: 45 mg, Sodium: 150 mg, Total Carbohydrates: 19 g, Dietary Fiber: 7 g, Sugars: 8 g, Protein: 24 g, Iron: 3 mg

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