Citrus Salmon with roasted asparagus

 

 

 

This is one of my favorite salmon recipes. It is especially good in the winter, when oranges are at their best. I used both navel and blood oranges tonight because my husband accidentally grabbed blood oranges instead of navel at the store today.  The colors are so pretty, it turned out to be a happy accident! The salad recipe that follows is made up out of things that I enjoy in a salad. We eat it in winter, using dried fruit instead of fresh.

 

Roast Salmon with Citrus Salsa

 

Roast Salmon

1/2 lb. salmon filet

1 Tbl. honey

1 tsp. season salt (I use Lawry's)

 

Citrus Salsa

2 navel oranges, segmented, juices reserved

2 blood oranges, peeled, segmented juices reserved

1 Tbl. capers

2 Tbl. finely sliced red onions

1 Tbl. chopped parsley

1 Tbl. chopped mint

Juice of 1 lemon

1 tsp. olive oil

 

 

Preheat oven to 350 F.

 

Place salmon in baking dish that has been coated with nonstick spray (easy cleanup).  spead honey over the top of the salmon. Sprinkle with season salt. Roast salmon, uncovered for 15 minutes, until medium rare on the inside.

 

 





Make the citrus salsa. Peel and segment the oranges, reserving the juice in a bowl.

 



Combine the remaining ingredients to finish salsa. Let the flavors meld together while the salmon cooks.

 



Roasted Asparagus

1 bunch asparagus
Salt and pepper
1 tsp. olive oil

Peel the asparagus, optional, but my son loves it when I peel our asparagus.

 

 

Place asparagus in oven proof dish. Season with salt, pepper and olive oil. Roast asparagus along with the salmon 10 - 15 minutes at 350.

 

 

 

 

 

Red leaf Salad with Dried Cherries and Blue Cheese

 

 

1 head red leaf lettuce

2 Tbl. chopped dried cherries

2 Tbl. blue cheese crumbled

2 Tbl. toasted, slivered almonds

1/4 red onion, thinly sliced

pinch of sea salt

3 Tbl. Easy Lemon Dressing

 

Combine all ingredients in a large bowl. dress with dressing just before serving.