Citrus Rosemary Salmon
This Citrus Rosemary Salmon is a delicious, nourishing meal that’s easy to prep and is packed full of nutrients! The fresh rosemary is beautifully fragrant and is truly a game-changer for this dish.
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Start Free TrialINGREDIENTS
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0.5lbsbaby potato(es), halved
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3carrot(s), peeled & halved lengthways
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0.5Teaspoononion powder
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0.5Teaspoongarlic powder
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1Tablespoonoil
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1sprig(s) rosemary, roughly chopped
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1Tablespoonhoney
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Pinch red chili flakes (optional)
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Salt & pepper, to taste
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2salmon fillet(s) (approx. 170 g each)
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1Tablespoonoil
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1garlic clove(s), minced
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1navel orange(s)
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Salt & pepper, to taste
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2sprig(s) rosemary
For the Vegetables:
For the Salmon:
Plant-based option:
See the recipe bank for plant-based dinner options.
INSTRUCTIONS
Preheat the oven to 350 F.
Add the baby potatoes to one half of the baking dish and the carrots to the other. Season with the garlic powder, onion powder, oil, and rosemary. Drizzle the carrots with honey and chili flakes (if using) and toss to coast. Bake for 20-25 minutes, until the vegetables are tender.
Thinly slice half of the orange into wheels.
While the vegetables bake, season the salmon with oil, garlic, honey, salt, pepper, and the juice of the remaining half of orange. Add half of the orange slices to the base of the baking dish and top with the salmon, then layer on the remaining orange slices. Nestle a sprig of rosemary on both sides of the salmon. Bake for 10-15 minutes, until the salmon is cooked through.
