chelsea'srecipes

Heat oven to 450°. Peel and section 2 oranges over a bowl; place sections in bowl and squeeze juice from any pulp still attached to the rind. Add 2 cubed Hass avocados, 1/4 cup diced red onion and 1/4 cup packed cilantro, chopped; toss well. On each of four 12" x 12" sheets of aluminum foil, place one 3-oz skinless wild salmon fillet; top with 1/8 tsp salt and 1 tsp olive oil. Fold foil edges to seal; place foil packets on a baking sheet. Cook until salmon is pink inside but not translucent, 8 to 10 minutes. Carefully open packets. Serve each fillet over a salad of 2 cups baby spinach and 1/2 cup thinly sliced carrots; top each fillet with 1/4 of the salsa.