Citrus Salmon With New Potatoes Recipes

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CITRUS BAKED SALMON WITH FINGERLINGS



Citrus Baked Salmon with Fingerlings image

Citrus Baked Salmon with roasted fingerling potatoes in a flavorful citrus marinade. With only 15 minutes of hands-on time, this simple easy sheet-pan diner recipe is perfect for busy weeknights! Healthy and Light! Serve it up with the Everyday Kale Salad!

Provided by Sylvia Fountaine| Feasting at Home

Categories     fish

Time 50m

Yield 4

Number Of Ingredients 15

1 lb fingerling potatoes, halved ( or sub-mini potatoes)
2 tablespoons olive oil
3 shallots, cut into thick wedges
1 1/2 cups kumquats, halved ( or sub 2 tangerines, mandarins, Meyer lemons, thinly sliced)
generous pinch salt and pepper
1 lb wild salmon - skinless, and portioned into 4, 4-ounce pieces
a few thyme sprigs
2 tablespoons olive oil
1 tablespoon honey
2 garlic cloves, finely minced ( use a garlic press)
zest from one orange, divided
juice from one orange, divided
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 425F (you will turn this down later in recipe)
  • Place potatoes, shallots, and citrus on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well and spread out. Bake 20-25 minutes, or until potatoes are fork-tender.
  • While the potatoes are roasting, make the citrus marinade. Stir the olive oil, honey, garlic, 1/2 of the orange zest, 2 tablespoons of the orange juice, salt, pepper and cayenne in a small bowl. Place the salmon in a shallow bowl and pour the marinade over top, turning salmon to coat all sides. Leave on the counter.
  • When the potatoes are fork-tender, lower heat to 375F .give them a quick toss and nestle the salmon in between the potatoes, drizzling any remaining marinade over the salmon filets. Scatter with a few thyme sprigs and bake until salmon is cooked to desired doneness (8-12 minutes, depending on thickness or the filets). If you have a broiler in your oven, broiling the salmon for the last few minutes adds beautiful color.
  • Garnish with remaining orange zest, thyme and a squeeze of orange juice to taste.
  • Serve with the Everyday Kale Salad!

Nutrition Facts : Calories 429 calories, Sugar 18.2 g, Sodium 699.8 mg, Fat 16.7 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 9.4 g, Protein 29.8 g, Cholesterol 57.9 mg

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS



Sheet-Pan Harissa Salmon With Potatoes and Citrus image

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.

Provided by Colu Henry

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
2 teaspoons grated fresh ginger
1 garlic clove, grated
1/2 teaspoon orange zest
1/4 cup orange juice (from about ½ orange)
1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1 small red onion, peeled, quartered and cut into ½-inch wedges
2 tablespoons olive oil
1/4 cup cilantro, roughly chopped, both leaves and tender stems
3 tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

Steps:

  • Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
  • Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
  • Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams

CITRUS BAKED SALMON



Citrus Baked Salmon image

Provided by Danny Boome

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 slices fresh lemon
4 slices fresh orange
4 (6 to 8-ounce) skinless salmon fillets
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped dill
2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
2/3 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.

CITRUSY ROASTED SALMON AND POTATOES



Citrusy Roasted Salmon and Potatoes image

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Provided by Naz Deravian

Categories     brunch, dinner, lunch, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/3 cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves and tender stems
1 shallot, chopped
2 large garlic cloves, finely grated
2 large Yukon Gold potatoes (about 1 pound)
Kosher salt and black pepper
Red-pepper flakes, to taste
1 1/2 pounds skin-on salmon fillet (preferably 1 single center-cut piece)

Steps:

  • Set a rack in the center of the oven and heat the oven to 425 degrees.
  • In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
  • Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
  • Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

TRIPLE CITRUS GLAZED GRILLED SALMON



Triple Citrus Glazed Grilled Salmon image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
Pinch kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper

Steps:

  • Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
  • Salmon:
  • Heat a grill to medium-high heat.
  • Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES



Slow-Roasted Salmon with Fennel, Citrus, and Chiles image

This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.

Provided by Alison Roman

Categories     Citrus     Fish     Roast     Dinner     Seafood     Salmon     Fennel     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Christmas Eve

Yield 6 servings

Number Of Ingredients 10

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt, coarsely ground pepper
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Steps:

  • Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  • Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
  • Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

ROASTED SALMON, RED CABBAGE, AND NEW POTATOES



Roasted Salmon, Red Cabbage, and New Potatoes image

The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

4 cups shredded red cabbage (from half a small head)
10 halved new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon, plus fresh juice

Steps:

  • Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

CITRUS BAKED FISH



Citrus Baked Fish image

Salmon works best in this citrus-flavored dish.

Provided by Country Boy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 10

cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
  • Place salmon fillets in the baking dish.
  • Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
  • Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 156.5 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 196.1 mg, Sugar 2 g

GRILLED CITRUS SALMON



Grilled Citrus Salmon image

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

Steps:

  • Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES



Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes image

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

Provided by Anna Stockwell

Categories     Spring     Salmon     Dinner     Fish     Seafood     Quick and Healthy     Wheat/Gluten-Free     Escarole     Roast     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 19

For the salmon:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled

Steps:

  • Cook the salmon:
  • Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
  • Meanwhile, make the salad:
  • Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
  • Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
  • Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

CITRUS-MARINATED SALMON



Citrus-Marinated Salmon image

"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
4 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
3 red onion rings
2 garlic cloves
1 fresh thyme sprig
1 bay leaf
2 teaspoons minced fresh gingerroot
1/8 teaspoon fennel seed
1/8 teaspoon coarsely ground pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

SALMON WITH SALSA VERDE NEW POTATOES



Salmon with salsa verde new potatoes image

Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish

Provided by Katy Greenwood

Categories     Main course

Time 25m

Yield Serves 2 with leftover salsa verde

Number Of Ingredients 11

250g new potato , halved
2 salmon fillets , skin on, about 140g each
3 tbsp olive oil
1 shallot , roughly chopped
small bunch flat-leaf parsley , roughly chopped
small bunch basil , roughly chopped
2 tbsp caper
4 anchovies , roughly chopped
1 large garlic clove , roughly chopped
juice 1 lemon
sugar snap pea , to serve (optional)

Steps:

  • Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
  • Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
  • Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.

Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium

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From halfbakedharvest.com


BAKED CITRUS SALMON | DINNER RECIPES | GOODTOKNOW
2019-07-02 Method. Cut the baby corn and carrots in half lengthways and place in a large roasting tin with the mangetout, olive oil, soy sauce and chickpeas. Mix well. Season the salmon and place on top of the vegetables. Add the orange halves, cut side up. Cover loosely with foil and bake at 220°C (425°F, gas mark 7) for 10 mins.
From goodto.com


DILL-ROASTED SALMON AND NEW POTATOES RECIPE | DELICIOUS. MAGAZINE
Turn the oven temperature up to 220°C/fan200°C/gas 7 and nestle the salmon fillets between the potatoes and onions. Drizzle over the orange juice and sprinkle with the orange zest, dill and a good grinding of black pepper. Roast for 8–10 minutes, until nicely browned and cooked through. Serve 1 fillet per person, with steamed or stir-fried ...
From deliciousmagazine.co.uk


SLOW ROASTED SALMON AND POTATOES, MEDITERRANEAN-STYLE | THE ...
2020-10-28 Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated. Arrange the potatoes, cut side down, on a sheetpan or baking dish.
From themediterraneandish.com


GRILLED TRIPLE CITRUS SALMON | THE RECIPE CRITIC
2015-06-15 Instructions. In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar. In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
From therecipecritic.com


JOANNA GAINES' WEEKNIGHT SALMON WITH NEW POTATOES AND DILL
2020-12-28 Preparation. 1. Preheat the oven to 425 F. 2. In a large bowl, toss together the potatoes, olive oil and 1/2 teaspoon each of the garlic salt and kosher salt. Arrange the potatoes on one end of a ...
From today.com


ANCHO CITRUS BAKED SALMON - DELIGHTFULLY EASY SALMON RECIPE
2012-10-11 Combine lemon juice through orange juice concentrate in a small sauce pan and heat over medium heat until combined. Lower heat to keep warm. Baste salmon fillets with glaze and place in the oven for 5 minutes. Remove and baste again. Cook for an additional 5 minutes. Baste and cook for an additional 5 minutes.
From savoryexperiments.com


EASY SALMON & NEW POTATOES TRAY BAKE - JO'S KITCHEN LARDER
2018-07-10 Instructions. Preheat the oven to 180C/350F/Gas mark 4. Scrub your potatoes but leave them unpeeled. Halve or quarter bigger ones and leave the really small ones whole trying to keep them similar size so that they roast evenly. Put them in the roasting tray with olive oil, thyme and good amount of salt and pepper.
From joskitchenlarder.com


BAKED SALMON WITH HONEY CITRUS GLAZE RECIPE - THE SPRUCE EATS
2022-03-07 Gather the ingredients. Preheat oven to 400 F. Grease a 9 x 13 x 2-inch baking pan. Place salmon fillets, skin-side down, in prepared baking pan. Combine honey, lime juice, and orange juice; stir until well blended. Sprinkle salmon fillets with salt and pepper, then spoon the honey and juice mixture over fillets.
From thespruceeats.com


CITRUS ROASTED SALMON RECIPE | MYRECIPES
Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes. Step 3. Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice).
From myrecipes.com


CITRUS SALMON WITH BROCCOLI - BETTER HOMES & GARDENS
Step 1. Slice half of the lemon into thin slices; set aside. Juice remaining half of lemon into a 1-cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside. Advertisement. Step 2. In a 12-inch nonstick skillet heat butter over medium-high heat. Sprinkle salmon with …
From bhg.com


EASY SALMON AND POTATO FOIL PACKETS - AVERIE COOKS
2020-02-17 Simply place thinly sliced potatoes in a mound on a sheet of foil, top with salmon, olive oil, the juice of an orange and a lemon, seal up the foil, and bake. The baked salmon in foil stays so juicy, moist, and tender because it’s sealed tightly, and the combination of both orange and lemon works beautifully. The potatoes are soft ...
From averiecooks.com


SLOW-ROASTED CITRUS SALMON RECIPE | REAL SIMPLE
Place salmon, skin side down, on citrus; season with 1 teaspoon salt. Top with remaining citrus rounds and dill sprigs. Drizzle with ¼ cup oil and bake until salmon is opaque, about 50 minutes. Advertisement. Step 2. Add mayonnaise, mustard, pepper, and ¼ teaspoon salt to bowl with orange juice; stir to combine.
From realsimple.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


25 BEST SALMON RECIPES! | FEASTING AT HOME
2022-06-10 Lightly coat with olive oil, season with salt and pepper and zest from one lemon. Add the garlic and thyme, gently tossing to coat. Cut the lemon in half and place on the grill, open side down. Place salmon on the grill, skin-side down first, and grill 4-6 minutes, covering.
From feastingathome.com


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