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4 (6 oz) skinless salmon fillets
8 tsp honey , divided
2 Tbsp olive oil
Fine sea salt and freshly ground black pepper


1 large hass avocado , peeled, cored and diced
1/3 cup chopped red onion (I like to run under cool water to remove harsh bite)
1 tsp orange zest
2 small navel oranges , peeled, segmented and diced*
1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic , minced
3 Tbsp cilantro , chopped
Fine sea salt and freshly ground black pepper


3 cups purple cabbage, thinly sliced or shredded
1/2 cup avocado mayonnaise
2 Tbsp lime juice


For the salmon:

Preheat oven to 350 degrees F. Sprinkle the salmon, top and bottom, with salt and pepper. Then drizzle with 2 tsp honey and rub over salmon to evenly cover.

Heat a large oven-proof skillet over medium-high heat. Add 1 Tbsp olive oil, once oil is hot add salmon fillets to the pan and cook until bottom is golden brown, about 2 minutes.

Carefully flip the salmon over and cook until golden, about 2 minutes longer.

Move the skillet, with the salmon still on it, into the pre-heated oven and bake until cooked through, about 7 – 10 minutes longer (cook time will vary depending on thickness of salmon).

For the slaw:

In a separate bowl, whisk together the mayonnaise and lime juice. Pour it over the top of the shredded cabbage, and allow the cabbage to soften and sit while the rest of the dinner is fixed.

For the citrus salsa:

Meanwhile, assemble the ingredients for the citrus salsa.

When the salmon is done, put the plate together. First the cabbage, then top with the salmon, and give yourself a generous scoop of citrus salsa. Enjoy!

Find other delicious recipes from Dr. Klearman, click here.