One-Pan Citrus Salmon
This one is the perfect week-night dinner for those who don`t want a lot of dishes and still want to eat a fair variety of healthy foods. Oranges, lemons and lime are available year-round in Canada and the other vegetables can be changed by the season and your own preferences.
Pre-heat the oven to 400F.
Chop a red onion, 1 tomato and ¼ cucumber into small pieces and add them to a medium bowl. Mix with 1 tablespoon of chopped fresh parsley, 1 tablespoon of fresh lemon juice and salt and pepper to taste. Reserve in the fridge.
Make a glaze by mixing the juice of a half lemon and a half orange (about 3 Tablespoons), 1 tablespoon of olive oil and 2 teaspoons of honey. Reserve.
Slice a ¼ orange, ¼ lemon and ¼ lime into thin slices and reserve.
Clean and cut a Spanish onion in half and slice one of the halves in thin slices. Cut the ends of 6-8 radishes and quarter them, peel and slice ¼ carrot into ½ cm slices. Cut the top of the chilis and pull the seeds out, slice the rest of it into thin slices. Separate a head of broccoli into florets and cut each floret in half (long way). Add all cut vegetables to a large bowl and mix with 1-2 tablespoons of olive oil and salt and pepper to taste, until they`re all lightly coated. Spread the vegetables onto an oiled skillet or a large baking sheet with parchment paper. Add a couple of orange slices on top of the vegetables, that`s where you will place your salmon. Spread 8-10 olives around the pan.
Generously season 4 Salmon fillets with salt and pepper and add them on top of the orange slices. Brush the salmon lightly with the glaze and add all the sliced citrus on top of everything.
Cover with tinfoil and poke a few holes on the foil with a fork, place it in the pre-heated oven for 25 minutes.
In the meantime, heat up 2 tablespoons of oil in a small pan. Strain 1 tablespoon of capers and dry them lightly on a paper towel. Once the oil is hot, carefully put them in the oil and fry them. They will open up like a popped corn kernel, that means they`re ready. It should only take about 30 seconds to a minute.
The salmon and vegetables should all be cooked at this point, remove from the oven and turn the heat up to broil. Brush a little more of the glaze onto the salmon and place it back in the oven uncovered for another 5 minutes.
Enjoy with a nice serving of your favourite side such as quinoa, couscous, potatoes or rice, the fresh salsa and the remaining glaze.
One-Pan Citrus Salmon
Servings: 4
Time: 45 minutes
Ingredients
½ Spanish Onion, thinly sliced
1 Orange
1 Lemon
½ Lime
6-8 Radishes, quartered (or Fennel if you don`t like Radishes)
10-12 Broccoli Florets, halved
2 Hot Chilis, sliced (optional)
1/4 Carrot, sliced
4 Salmon Fillets
8-10 Olives
3 Tbsp EVOO
4 tsp Honey
¼ Cucumber
1 Small Red Onion
1 Large Roma Tomato
1 Tbsp Parsley
1 Tbsp Lemon Juice
Salt and Pepper to Taste
1 Tbsp Crispy Capers (optional)
Step-by-Step
1. Pre-heat oven to 400F. Add sliced Spanish onion, quartered radishes, sliced carrots, sliced chilis and halved broccoli florets to a large bowl with 1-2 Tbsp of olive oil and salt and pepper to taste. Mix them well and spread them in an oiled large skillet or a baking sheet with parchment paper. Spread the olives and a couple of slices of orange evenly through the pan.
2. Generously season the salmon fillets with salt and pepper and place them on top of the vegetables.
3. Juice ½ Orange and a ½ Lemon into a small bowl, add 2 tsp of honey and 1 tbsp of olive oil. Brush the salmon lightly with this glaze. Small dice red onion, cucumber and tomato, season with salt and pepper, add 1 tbsp of lemon juice and chopped parsley. Reserve the salsa in the fridge.
4. Slice the citrus fruits into 1cm slices and spread it evenly on top of the salmon and vegetables. Cover the pan with tinfoil and place it in pre-heated oven for 25 minutes. Re-glaze the salmon lightly, and broil uncovered for 5 minutes. Top with crispy capers (optional) and serve with couscous/quinoa/rice and fresh salsa.
