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Citrus salmon with new potatoes recipe

Citrus salmon with new potatoes recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

Salmon fillets and asparagus are steamed on a bed of lemon, ginger, garlic, orange juice and mint. The salmon and asparagus are simply lovely served with boiled new potatoes and a vinaigrette made from the pan juices.

6 people made this

IngredientsServes: 4

  • 4 skinless salmon fillets
  • 1 lemon, sliced
  • 1 small bottle freshly squeezed orange juice
  • 1 large bunch of fresh mint, chopped, divided
  • 2 teaspoons diced garlic
  • 2 teaspoons diced ginger
  • 2 tablespoons olive oil
  • 12 baby new potatoes, halved
  • 12 asparagus spears or tender stem broccoli

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Boil baby potatoes in a large pot of boiling water until tender, about 10 to 15 minutes.
  2. Place sliced lemons in the bottom of a heavy pan. Place half of ginger and garlic on top of lemon slices. Season salmon fillets with salt and pepper and place salmon on top of lemon-ginger.
  3. Pour in orange juice until just covering lemon slices. Place half the mint and remaining garlic and ginger on top of the salmon. Place asparagus/broccoli on top of salmon. Cover and steam salmon until the salmon is no longer pink in the middle.
  4. To make the vinaigrette: Place 5 tablespoons of the orange juice mixture from salmon pan into a small bowl. Add 2 tablespoons olive oil and the rest of the mint. Stir to combine.
  5. To serve, place salmon on plate. Add asparagus and then pour vinaigrette on top of salmon.

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  • 125g bulgur wheat
  • 2 spring onions, finely chopped
  • ½ cucumber, finely chopped
  • 2 tomatoes, finely chopped
  • 130g flat-leaf parsley, finely chopped, some leaves left whole to garnish
  • 1 tbsp olive oil
  • ½ lemon, zested and juiced
  • 2 x 270g packs salmon fillets
  • 4 thyme sprigs, leaves picked
  • 2 oranges, zested and cut into wedges or ‘cheeks’

Each serving contains

Energy

Saturates

Sugars

of the reference intake
Carbohydrate 30g Protein 33g Fibre 4g


  • 1 pound baby Yukon Gold potatoes, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 12 ounces asparagus, trimmed
  • 2 tablespoons melted butter
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 ¼ pounds salmon fillet, skinned and cut into 4 portions
  • Chopped parsley for garnish

Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.

Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.


Easy Honey Citrus Sheet Pan Salmon

Sheet pan dinners: they’re everywhere. Because they’re awesome.

And I can finally vouch for that since I’ve found a way to put a pescetarian spin on the mostly poultry-friendly concept. I mean no hate it makes sense. The time it takes to roast chicken breasts aligns quite nicely with the time it takes to crisp up small potatoes and various other veggies. It’s cool, I gotcha.

Us pescetarians deserve to have a collection of fuss-free weeknight dinners up our sleeves, too. As someone who is severely offended by dry overcooked fish (YES, SEVERELY), I knew that a pescetarian sheet pan dinner had to be cooked in stages.

The concept worked and I high-fived myself all the way to the dinner table.

It’s the little things, friends!

Tips for roasting garlicky potatoes.

I love crisp, garlicky potatoes. You can definitely swap the fresh garlic for a few dashes of garlic salt, but fresh garlic obviously brings a bigger punch. If you’re using fresh garlic, be sure to mince it well and, when you distribute the potatoes onto the pan, be sure to scoop up any garlic on the pan and lay it overtop of the potatoes. Garlic left on the pan will burn, leaving you with bitter flavors and, obviously, bitter dinner guests.

Tips for trimming asparagus.

Have you ever bit into the chewy woody end of an asparagus spear? Delicious, right? (NO.) Getting rid of those woody ends is crucial, but knowing where they begin and where they end isn’t obvious to the eye. Hold each asparagus spear, one at a time, horizontally between your fingers and thumbs. Give it a quick snap, like you’re snapping a twig. The spear will break where it’s supposed to, ridding you of the woody end with no guesswork involved.

Easy Honey Citrus Sheet Pan Salmon.

I really wanted to take advantage of winter’s citrus before it’s gone, so I went all out. I squeezed in some lime, lemon, orange, and even some tart ruby grapefruit because heck, why not. Blended with tamari or soy sauce, honey, coconut sugar, sambal oelek, garlic, and ginger, you get a bit of everything.

I’ve partnered up with Orca Bay Seafoods to woo you into bringing this unfussy weeknight dinner to your table. Their Alaska-harvested Keta salmon is a *solid* choice for this hearty and filling meal, and it’s available in retail stores, so be sure to check their store locator to find some NEAR YOU <3

You can also keep checking back to Orca Direct, because it will be available online soon and, in that case, you get to use my nifty perk code (killingthyme2018) at checkout to get 15% off. Because we’re friends.

Keta salmon is a lesser-known species, but it’s one of the *best* values in wild Alaska salmon. It’s mild in flavor and it’s versatile, which makes it an approachable option for those who don’t cook a lot of fish at home. Keta is also a drier fillet in comparison to some other species due to its lower fat content. But! It still offers up a ton of flavor and flakiness, making it a total win.

Bonus: leftovers of this salmon is ah-mazing in a salad or a wrap for your next-day lunch, so you can enjoy it without reheating it and stinking up the lunchroom.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Gallery

  • 4 oranges
  • 3 limes
  • 1 (3-lb.) skin-on salmon fillet, pin bones removed
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 4 tablespoons unsalted butter, cubed
  • ¼ cup chopped fresh dill, divided

Preheat oven to 400°F. Slice 1 orange and 1 lime into 1/4-inch thick rounds.

Place salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush salmon with melted butter. Sprinkle with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Cover loosely with aluminum foil. Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes.

Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice). Strain juice into a stainless-steel saucepan. Bring to a boil over medium-high, reduce heat to medium, and simmer until reduced to about 2/3 cup, about 10 minutes. Remove from heat. Stir in cubed butter, 2 tablespoons of the dill, and remaining salt and pepper.

Place salmon on a platter sprinkle with remaining dill. Serve with sauce.


Citrus Garlic Glazed Salmon

Citrus Garlic Glazed Salmon has to be my families top favorite. Spiced to perfection with a hint of brown sugar and lime, this recipe has a kingdom flavor. There’s so many ways to make salmon. Some like it Sweet and some like it strictly savory, but I’ve come to find a mixture of the two equals heaven. Citrus Glazed Garlic Salmon is a simple dish with minimal ingredients to make it great. Weighing heavenly on the marinade to do its magic, it’s pretty much a set it and forget it dish. Not only is this dish delicious, salmon is also SUPER healthy.

A nutritional powerhouse, salmon offers so many health benefits and eating just two serving a week can help meet your nutritional needs. Salmon helps reduce several diseases, including heart disease. It’s high in protein, omega 3 fatty acids, vitamin B, and potassium.

Most importantly salmon is extremely tasty, versatile and easy to add as a regular part of your diet. Not only may it improve your quality of life, studies show it can help fight aging and inflammation, help in brain health, and can benefit weight control. So in conclusion, add more of it to your diet LOL! This dish as well as my Honey Garlic Butter Salmon are easy ways to start. Simple to prepare and an easy way to get more nutrients in your diet. Citrus Garlic Glazed Salmon is the way to go!


How to tell when salmon is done? How long do I bake salmon?

The USDA recommends you cook salmon to a minimum internal temperature of 145 degrees F, which is medium (on a scale of rare to well done).

The exact amount of time salmon will need to roast, or bake, in the oven depends on the thickness of your salmon. Measuring from the thickest part of the salmon, calculate a roast time of 4-8 minutes for every 1/2&rdquo of salmon. A 4-5 minute roast time per 1/2&rdquo will give you salmon that is on the medium-rare side, and 7-8 minutes will give you salmon that is medium-well.

If you don&rsquot have an instant-read thermometer, you can also tell when the salmon is done by touch. Salmon is cooked through when it flakes easily with a fork.


Recipe Summary

  • 2 teaspoons grated orange rind
  • ½ cup fresh orange juice (about 1 orange)
  • ¼ cup low-sodium soy sauce
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 2 teaspoons vegetable oil
  • 1 teaspoon bottled minced garlic
  • ½ teaspoon salt
  • 2 (10-ounce) packages fresh spinach (about 20 cups)
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons green onions, thinly sliced (optional)

Combine first 3 ingredients in a zip-top plastic bag add salmon. Seal bag marinate in refrigerator 30 minutes.

Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with cooking spray cook at 500° for 13 minutes or until fish flakes easily when tested with a fork.

Heat the oil in a Dutch oven over medium-high heat. Add garlic, salt, and one package of spinach sauté 1 minute or until spinach wilts. Add remaining spinach, and cook 2 minutes or until the spinach wilts, stirring frequently. Remove from heat toss with rice vinegar. Arrange 2/3 cup spinach mixture on each of 4 plates add 1 salmon fillet. Garnish with onions, if desired.


Citrus Garlic Glazed Salmon

Citrus Garlic Glazed Salmon has to be my families top favorite. Spiced to perfection with a hint of brown sugar and lime, this recipe has a kingdom flavor. There’s so many ways to make salmon. Some like it Sweet and some like it strictly savory, but I’ve come to find a mixture of the two equals heaven. Citrus Glazed Garlic Salmon is a simple dish with minimal ingredients to make it great. Weighing heavenly on the marinade to do its magic, it’s pretty much a set it and forget it dish. Not only is this dish delicious, salmon is also SUPER healthy.

A nutritional powerhouse, salmon offers so many health benefits and eating just two serving a week can help meet your nutritional needs. Salmon helps reduce several diseases, including heart disease. It’s high in protein, omega 3 fatty acids, vitamin B, and potassium.

Most importantly salmon is extremely tasty, versatile and easy to add as a regular part of your diet. Not only may it improve your quality of life, studies show it can help fight aging and inflammation, help in brain health, and can benefit weight control. So in conclusion, add more of it to your diet LOL! This dish as well as my Honey Garlic Butter Salmon are easy ways to start. Simple to prepare and an easy way to get more nutrients in your diet. Citrus Garlic Glazed Salmon is the way to go!


What veggies go best with salmon?

Choose veggies with a similar cook time to salmon such as broccoli or cauliflower.

Should I bake salmon covered or uncovered?

You can bake it either way. I prefer uncovered for this recipe.

How do you cook salmon without drying it out?

Using a marinade will help the salmon not to dry out (as we do here), and also not baking it for too long. Again, this is why it’s best to slice those potatoes thin!

How do you know if salmon is cooked?

You’ll know the salmon is done when it is pink all the way through and easily flakes when you poke a fork in it and twist.


Watch the video: BAKED SALMON and POTATO RECIPE. The Shorcut Version