Baked Citrus Herb Salmon (Serves 4)

Baked Citrus Herb Salmon  (Serves 4)

Suggested Pairing: California Sauvignon Blanc

  • 2 large orange, blood orange, car acara or other variety, sliced into rounds

  • 2 large lemon thinly sliced into rounds, plus juice of half a lemon

  • 1 ½ pounds sockeye salmon fillet, skin removed

  • Kosher salt and black pepper

  • 2 TBSP Italian parsley chopped

  • 2 TBSP mint chopped

  • 2 TBSP dill chopped

  • ½ to 1 teaspoon red chili flakes

  • 3 cloves garlic, minced

  • 2/3 cup orange juice

  • Extra virgin olive oil

Heat the oven to 350 degrees.

Lightly oil the bottom of a baking dish and arrange some of the orange and lemon slices on it.

Season the salmon generously with kosher salt and black pepper on both sides. Mix together the parsley, mint, dill, and chile flakes. 

Place the salmon in the baking dish over the arranged citrus slices.  Drizzle with 2-3 TBSP olive oil.  Top with the orange juice and garlic.   Rub herb mixture over evenly.  Arrange the remaining citrus slices on top of the salmon and drizzle with a bit more olive oil.

Roast in the heated oven for about 20-25 minutes, watching carefully to make sure the salmon does not overcook (the top may look a bit translucent still, but if the salmon flakes easily, it is ready).

Serve with your favorite rice and vegetable.

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