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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Looking for a quick, easy and impressive dinner to add to your weeknight line up? Citrus Roasted Salmon is a seasonal winner that will give you extra time in your day and great nutrients on your plate.
Citrus season is here again, and this dish takes full advantage of the fresh assortment of seasonal fruit available in Heinen’s Produce Department, as well as the fresh seafood available in Heinen’s Seafood Department. Believe it or not, citrus and salmon are actually one of the most natural food pairings. If you’re looking for inspiration on how to best pair citrus and seafood, this dish is a great place to start, but more information can be found here.
This roasted citrus salmon starts with a sprinkle of sea salt, lemon pepper, pink peppercorns and thyme. Placed on a parchment-lined baking sheet, topped with slices of fresh citrus, sprigs of fresh dill and a drizzle of EVOO and roasted at 350°F, dinner will be on the table in no time.
I served this dish casually on a paper bag with fresh-roasted potatoes. If you’re looking for potatoes with a crisp, crunchy exterior and fluffy, flavorful inside, I recommend parboiling. Parboiling the potato wedges or slices before roasting helps them cook evenly and crisp quickly.
What is parboiling? It’s simmering starchy potatoes in salty water to gelatinize the layer of starch on the potato’s surface. Once the potatoes are roasting, this layer will dehydrate and brown, creating a thick, crisp shell. When the potatoes are tender, remove them from the water, dress them as you normally would with oil and spices and pop them in the oven. You don’t want to over boil the potatoes, so be sure to add a tablespoon of white vinegar to the water to prevent the potatoes from falling apart.
- Cook time:
- 20min
- Prep time:
- 10min
- Total time:
- 30min
- Servings:
- 4-6
Ingredients
- 1 1 1/2 lb. salmon fillet
- 2 lemons, thinly sliced
- 1 blood orange, thinly sliced
- 1 tangerine, thinly sliced
- 6-8 sprigs fresh dill
- 1/4 cup olive oil
- Lemon pepper
- Dried thyme
- Pink peppercorns
- Salt and pepper
Instructions
- Preheat the oven to 350°F.
- Season the salmon fillet with salt and pepper on both sides. Place the fillet in a large baking dish or on a parchment-lined sheet tray. Sprinkle with your desired amount of lemon pepper, dried thyme and pink peppercorns.
- Top with citrus slices and fresh dill.
- Drizzle everything with olive oil and bake until the salmon is just turning opaque around the edges and is nearly cooked through, about 20 minutes. All ovens are different and salmon fillets can vary in thickness. Check at 15 minutes and adjust the cook time accordingly.
- To serve, season with the salmon with additional salt and pepper, if desired, and a squeeze of fresh lemon juice.
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