Alaskan salmon with orange and watercress

Jul 23, 2022 • 30 min

Watching your blood sugar doesn’t mean you have to skimp on your next date-night dinner. This simple recipe looks impressive but is easy to prepare. Salmon fillets are packed with healthy fats and protein, and the watercress salad is a fresh and crunchy accompaniment that is low on carbs and full of bright flavors. 


  • Alaskan salmon filets (4–6 oz each)
  • ¼ cup avocado (divided)
  • 3 cups watercress (roughly chopped) bunches
  • 3 tbsp cucumber(s) (finely chopped) 
  • 2 oranges (peeled and segmented)  
  • 1 tsp white wine vinegar
  • 1 pinch salt and pepper to taste
  • 2 cup mixed greens 
  • ½ avocado (pitted, peeled, and sliced) 
  • ¼ cup walnuts
  • 2 tbsp apple cider vinegar 
  • pinch of pimenton (smoked paprika) for finishing       
  • edible flowers, such as nasturtiums (optional)


Step 1:

Prep: Rinse any ice glaze from frozen Alaska salmon under cold water. Pat dry with paper towel.

Step 2:

Heat skillet over medium-high heat and brush both sides of fish with 3 tablespoons of avocado oil.

Step 3:

Cook salmon, uncovered, about 4 minutes, until browned.

Step 4:

Turn salmon over and season lightly with salt and pepper.

Step 5:

Cook an additional 6–8 minutes for frozen, or 3–4 minutes for fresh/thawed, until fish is opaque throughout.

Step 6:

Meanwhile, in a medium bowl, combine watercress, cucumber, and orange segments. Season with a few drops of white wine vinegar, remaining avocado oil, and salt and pepper.

Step 7:

Plate mixed greens next to salmon and top with avocado, walnuts, and apple cider vinaigrette. Add nasturtiums, if desired, and serve.

Nutrition Facts

8 Servings

Serving Size: 1/2 fillet and 1 cup topping

Amount per serving

Calories 382

Total Fat 19g; Saturated Fat 3g; Trans Fat 0g

Cholesterol 100mg

Sodium 160mg

Total Carbohydrate 7g; Dietary Fiber 2g

Protein 46g