1 package Captain’s Cut® Salmon Lemon Dill
1 7-oz. package Spring Mix salad greens
1/4 tsp. sugar
1/2 tsp. water
1/2 cup plain yogurt
1 tsp. lemon juice
2 tsp. red wine vinegar
1 tsp. dried dill
1/2 tsp. salt
Pinch pepper
1 11-oz. can mandarin orange slices in light syrup
1/4 cup dried cranberries, divided
1 Tbsp. + 1 tsp. sliced almonds
Prepare fish in microwave or oven according to package directions.
Place salad greens in large mixing bowl. In another mixing bowl, dissolve sugar in 1/2 tsp. water. Add yogurt, lemon juice, vinegar, dill, salt and pepper and stir thoroughly to combine. Pour over salad greens and toss to coat.
Drain oranges thoroughly and place in salad bowl. Reserve 6 cranberries and place remainder in salad bowl. Sprinkle in 1 Tbsp. almonds and toss to combine. Evenly divide salad between 2 plates.
Remove salmon from pouches and place 1 piece on top of each salad. Garnish each fillet with remaining almonds and 3 cranberries.
