Pan-Roasted Salmon with Orange Vinaigrette Recipe

Name: Pan-Roasted Salmon with Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh orange juice; 1/2 cup balsamic vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced white onions; 1 anchovy fillet, drained and minced; 1 tablespoon finely grated orange zest; 2 teaspoon each coarsely chopped fresh parsley, basil and mint; Kosher salt; Freshly ground pepper; 1 large bunch baby spinach (about 4 ounces), stemmed; 1 medium fennel bulbhalved, cored and thinly sliced crosswise; 1 small head of radicchio, torn into 2-inch pieces; 2 tablespoons pure olive oil; Four 6-ounce skinless salmon fillets

Servings: persons

1/2 cup fresh orange juice
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced white onions
1 anchovy fillet, drained and minced
1 tablespoon finely grated orange zest
2 teaspoon each coarsely chopped fresh parsley, basil and mint
Kosher salt
Freshly ground pepper
1 large bunch baby spinach (about 4 ounces), stemmed
1 medium fennel bulbhalved, cored and thinly sliced crosswise
1 small head of radicchio, torn into 2-inch pieces
2 tablespoons pure olive oil
Four 6-ounce skinless salmon fillets

1
Preheat the oven to 450.
2
In a nonreactive bowl, combine the orange juice, balsamic vinegar, extra-virgin olive oil, onion, anchovy, orange zest and fresh herbs.
3
Season with salt and pepper.
4
Place the spinach, fennel and radicchio in a heatproof bowl.
5
In a large nonreactive ovenproof skillet, heat the pure olive oil.
6
Season the salmon fillets with salt and pepper and add them to the skillet, skinned side down.
7
Cook over high heat for 1 minute.
8
Transfer the skillet to the oven and roast the salmon until just cooked through, about 6 minutes.
9
Remove to a plate.
10
Wipe out the skillet and add the reserved dressing.
11
Bring to a simmer over high heat, then pour the hot dressing over the greens and toss to mix.
12
Arrange the slightly wilted greens on 4 plates, set a piece of salmon on top and serve.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup fresh orange juice, 1/2 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons minced white onions, and more.

Yes, Pan-Roasted Salmon with Orange Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Salmon with Orange Vinaigrette

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