Peel and pull out orange segments. Place in a mixing bowl. Add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Lightly toss ingredients together. Season with salt and pepper. Set aside.
Preheat grill to medium-high. Brush grill grates with vegetable oil.
Brush salmon with agave nectar. Season with salt and pepper.
Place salmon on grill and cook for 3-4 minutes per side. (Salmon should easily flake)
Transfer to serving plates and let sit for 5 minutes. Spoon a generous amount of salsa verde over salmon and enjoy.
Peel and pull out orange segments. Place in a mixing bowl. Add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Lightly toss ingredients together. Season with salt and pepper. Set aside.
Preheat grill to medium-high. Brush grill grates with vegetable oil.
Brush salmon with agave nectar. Season with salt and pepper.
Place salmon on grill and cook for 3-4 minutes per side. (Salmon should easily flake)
Transfer to serving plates and let sit for 5 minutes. Spoon a generous amount of salsa verde over salmon and enjoy.
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