Salmon With Citrus
This Salmon With Citrus is bright, tender, and full of Mediterranean flavor. Roasted at a low temperature and served with a relish of lemon, orange, and olives, it’s an easy yet elegant dish that works for dinner parties or weeknights alike.
Servings: 4 people
Calories: 128kcal
Equipment
Ingredients
Salmon
- 4 skin-on salmon fillets or 1 ½ pounds of salmon
- ¾ teaspoon kosher salt
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Citrus Relish
- 2 medium oranges
- ½ cup pitted Castelvetrano olives torn or slightly chopped
- ¼ cup fresh parsley lightly chopped
- ¼ cup red onion thinly sliced
- 1 tablespoon preserved lemon rinsed, seeded, and chopped
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
Instructions
Salmon
- Preheat the oven to 250℉.
- Arrange the salmon in a 9 x 13 baking dish.
- Stir together the salt, coriander, and pepper in a bowl.
- Sprinkle the mixture evenly over the salmon.
- Let the salmon sit at room temperature for at least 30 minutes.
Relish
- While the salmon rests, prepare the relish.
- Segment the orange. Cut off the ends of the orange. Standing the orange upright on the cut edge, make slices down the sides of the orange. Peel the segments, removing the pith and the peel. Make sure to remove any excess that didn't come off with the peel.
- Holding the orange over a medium bowl, cut between the membranes to separate the segments, and placing the segments into the bowl. Repeat with the remaining orange.
- Add the olives, parsley, onion, preserved lemon, oil, and salt into the bowl with the oranges. Stir. Set aside at room temperature until ready to serve.
Cook The Salmon
- Drizzle the olive oil evenly over the salmon. Roast the salmon in the preheated oven until the salmon reaches the desired level of doneness. Medium-rare is about 20-25 minutes. Test using a fork to see if the salmon is just beginning to flake.
- Transfer the salmon to a platter.
- Spoon the relish over the salmon.
- Serve hot or at room temperature.
Notes
The salmon is done when the center is just opaque and feels slightly firm. Test by using a fork. The salmon should just be starting to flake at medium-rare.
This dish is just as delicious at room temperature, or even cold, as it is warm.
Leftovers can be flaked into salads, grain bowls, or turned into a salmon frittata.
Store in an airtight container in the refrigerator for up to three days. You can store the relish on top of the salmon in the container.
Nutrition
Calories: 128kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 848mg | Potassium: 164mg | Fiber: 3g | Sugar: 7g | Vitamin A: 556IU | Vitamin C: 47mg | Calcium: 49mg | Iron: 1mg
