Name: Orange Balsamic Roasted Salmon
Yield: 4 servings
Ingredients: FISH; 2 3oz salmon filets, skinned/deboned; 2 large oranges (zested, segmented & juiced); 50 ml balsamic; 1 tsp coriander (crushed); 1 tsp fennel seed (crushed); SALAD; 1 small fennel bulb; 10 sprigs watercress; 8-10 orange segments (from above); 8 cooked asparagus tips; 1 tblsp italian parsley (chopped); 1/2 lemon, juiced; 40 ml olive oil

Servings: persons

FISH
2 3oz salmon filets, skinned/deboned
2 large oranges (zested, segmented & juiced)
50 ml balsamic
1 tsp coriander (crushed)
1 tsp fennel seed (crushed)
SALAD
1 small fennel bulb
10 sprigs watercress
8-10 orange segments (from above)
8 cooked asparagus tips
1 tblsp italian parsley (chopped)
1/2 lemon, juiced
40 ml olive oil

1
FISH
2
Preheat oven to 400. Zest one orange in bowl, remove segments and use in salad and get 50 ml of juice.
3
Put remaining ingredients in small bowl, add salmon and marinate for 10-15 minutes. Remove fish from marinade, pat dry, season both sides with salt & pepper. Heat veggie oil in non-stick pan, add salmon and place pan in oven for 3 minutes. Remove pan from oven, flip salmon and let rest in pan for 1 minute.
4
SALAD
5
Mandolin the fennel and toss with other ingredients. Season with salt & pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Orange Balsamic Roasted Salmon

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