Orange Herb Salsa over Baked Salmon
Want to add a little razzle dazzle to your weeknight salmon dinner? Look no further than this orange herb salsa. With just a few ingredients bring this colorful and zesty together in less than 7 minutes
Servings: 1 cup
Equipment
- Chopping board
- Knife
- Mixing bowl
- Parchment paper or Foil
- Digital food thermometer
Ingredients
For the salmon:
- ½ tsp salt
- 2 tbsp orange zest (zest from 1 and 1/2 medium oranges)
- 1-2 tbsp garlic infused or plain extra virgin olive oil (see note 1)
- 4-4 oz pieces of salmon without skin (see note 2)
- 1 medium orange thinly sliced
For the Salsa:
- ½ large red bell pepper finely diced
- 2 stalks scallion or ½ medium red onion finely chopped (see note 1)
- 1 medium navel orange (that was zested) diced including pith and skin
- 3 tbsp white wine or rice vinegar
- ½ cup parsley finely chopped
- ¼ cup extra virgin olive oil
- pinch of salt & pepper
Instructions
For Salmon
- In a small bowl, add zest, olive oil and salt and mix until combined. Set aside.
- Preheat oven to 225℉
- Arrange orange slices on a parchment lined baking tray
- Pat salmon dry with paper towel and season with salt & pepper
- Coat fish with zest mixture then place on baking tray and into oven to bake for 40 - 45 minutes until flaky and internal temp reads 145℉.
To make salsa:
- Meanwhile, in a different bowl combine, bell peppers, onions, orange and vinegar. Cover and set aside to allow mixture to soften.
- In another bowl mix parsley, scallions (if used) olive oil, a pinch of salt and set aside.
- When fish is finished, remove from oven.
- Then with a slotted spoon, transfer orange herb mixture minus any juices into the bowl with herb mixture and stir to combine.
- Plate fish and scoop salsa on top. Eat immediately.
Notes
- This recipe was created while I was eating low FODMAP hence the use of the green parts of the scallion and the garlic infused olive oil. If you have no sensitivities to onions or garlic, use red onions and regular extra virgin olive oil.
- If you use salmon with the skin on, skip the orange slices and bake on just the parchment paper.