Salmon With Citrus
This Salmon With Citrus is bright, tender, and full of Mediterranean flavor. Roasted at a low temperature and served with a relish of lemon, orange, and olives, it’s an easy yet elegant dish that works for dinner parties or weeknights alike.
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 4
Ingredients
Salmon
- 444 Salmon Filet, Wild Caught, skin-on salmon fillets (or 1.5 pounds of salmon)
- .75 tsp.75 tsp.75 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Coriander, Ground
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
Citrus Relish
- 222 Orange, medium
- .5 cup.5 cup.5 cup Castelvetrano Olives, pitted (torn or slightly, chopped
- .25 cup.25 cup.25 cup Parsley, lightly chopped
- .25 cup.25 cup.25 cup Red Onion, thinly sliced
- 1 Tbsp1 Tbsp1 Tbsp Lemon, preserved, seeded, and chopped), rinsed
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil, extra-virgin
- .25 tsp.25 tsp.25 tsp Kosher Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Salmon
- Preheat the oven to 250.
- Arrange the salmon in a 9 x 13 baking dish.
- Stir together the salt, coriander, and pepper in a bowl.
- Sprinkle the mixture evenly over the salmon.
- Let the salmon sit at room temperature for at least 30 minutes.
Relish
- While the salmon rests, prepare the relish.
- Segment the orange. Cut off the ends of the orange. Standing the orange upright on the cut edge, make slices down the sides of the orange. Peel the segments, removing the pith and the peel. Make sure to remove any excess that didn't come off with the peel.
- Holding the orange over a medium bowl, cut between the membranes to separate the segments, and placing the segments into the bowl. Repeat with the remaining orange.
- Add the olives, parsley, onion, preserved lemon, oil, and salt into the bowl with the oranges. Stir. Set aside at room temperature until ready to serve.
Cook the salmon
- Drizzle the olive oil evenly over the salmon. Roast the salmon in the preheated oven until the salmon reaches the desired level of doneness. Medium-rare is about 20-25 minutes. Test using a fork to see if the salmon is just beginning to flake.
- Transfer the salmon to a platter.
- Spoon the relish over the salmon.
- Serve hot or at room temperature.
Notes
The salmon is done when the center is just opaque and feels slightly firm. Test by using a fork. The salmon should just be starting to flake at medium-rare. This dish is just as delicious at room temperature, or even cold, as it is warm. Leftovers can be flaked into salads, grain bowls, or turned into a salmon frittata. Store in an airtight container in the refrigerator for up to three days. You can store the relish on top of the salmon in the container.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Seafood Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 71 |
| Fat: | 7 g |
| Carbohydrates: | 2 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 287 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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