Salmon and Citrus Salad Recipe for Fat Loss

Low Calorie Lunch for Two. 

Servings: 2
Prep Time: 10 minutes
Cooking Time: 15-35 minutes

Ingredients
 ¾ pound fresh or frozen salmon filets
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ pound mixed greens (or use fresh pea shoots)
1 cup sugar snap peas, trimmed
1 radish, trimmed and thinly sliced
1/ 3 cup roasted sunflower seeds
Juice of ½ orange
Juice of ½ lemon (or use lemon segments)
1 tablespoon olive oil

Directions 
Preheat oven to 425 F.
If using fresh salmon filets, season both sides with salt and pepper. If using frozen filets, season after the filets have been cooking for a few minutes so the seasoning will stick to the filet.

Put the filets on a broiler pan (or you can use a wire rack over a baking sheet) and put the pan in the oven. Bake until the salmon flakes easily with a fork and the internal temperature of the salmon reaches 145 F. For fresh salmon, this will take 15-18 minutes, and for frozen, 30-35 minutes.

Meanwhile, combine the rest of the ingredients in a large mixing bowl, tossing it to coat, and then season the salad.