Dinner Recipes

Citrus Roasted Salmon

We think of fish as a light dinner, something to pair with a salad, and this is light, but it has all the meaty gravitas and flavor of something very special, elegant, and delicious. The citrus is sweet and bright, the herby topping really pops, and all of it perfectly complements the fresh salmon. And it’s so pretty too, with rounds of citrus scattered over it. The lemons and blood oranges shimmer like stained glass.

This main dish will be marvelous in the center of your plate for a special occasion, yet it’s so easy you can whip it up any night of the week.

Serves: 4 to 6

Citrus Roasted Salmon
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Dinner

Citrus Roasted Salmon

Ingredients

¼ cup Gelson’s 100% California extra-virgin olive oil, divided
1 fennel bulb, cored and thinly sliced on a mandolin
2 lb skin-on salmon fillet
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
2 lemons, divided
2 blood oranges, divided
2 tsp whole grain mustard
2 medium shallots, thinly sliced into rings
2 garlic cloves, thinly sliced
Fresh cilantro, roughly chopped, for garnish
Fresh dill, roughly chopped, for garnish
Fennel fronds, roughly chopped, for garnish

Directions

  1. Preheat the oven to 300º. In a 9x13” pan, toss 2 tablespoons of the olive oil with the fennel. Bake for 15 minutes while you prepare the other ingredients.

  2. Pat the salmon dry with paper towels. Season the salmon generously with salt and black pepper.

  3. Zest 1 lemon and 1 orange, then thinly slice. Gently rub the zest into the salmon fillet. Brush the mustard on top.

  4. In a medium bowl, toss together the sliced lemon, orange, shallot, garlic, and remaining 2 tablespoons of olive oil.

  5. Place the salmon filet in the 9x13” pan and spread the citrus and shallot mixture on top. Roast for 25 to 30 minutes, until just cooked through.

  6. Before serving, zest and juice the remaining lemon and orange. Garnish the salmon with the zest, chopped herbs, and citrus juice. Serve immediately.

Recipe source: Ingredient

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