Citrus-Roasted Salmon

Randy Mayor; Melanie J. Clarke

Yield: 4 servings (serving size: 1 steak and 2 tablespoons orange sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 33%
  • Fat: 13.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 3g
  • Protein: 33.5g
  • Carbohydrate: 27g
  • Fiber: 1.6g
  • Cholesterol: 102mg
  • Iron: 1.4mg
  • Sodium: 399mg
  • Calcium: 37mg

Ingredients

  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander seeds
  • 1/4 teaspoon ground red pepper
  • 1 (6-ounce) can thawed orange juice concentrate
  • 4 (6-ounce) salmon fillets, skinned (1 inch thick)
  • Cooking spray
  • Orange wedges (optional)
  • Flat-leaf parsley sprigs (optional)

Preparation

  1. Preheat oven to 400°.
  2. Combine first 9 ingredients in a bowl; brush both sides of fish with the orange mixture. Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
  3. Place remaining orange mixture in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 2 minutes). Serve with fish, and garnish with orange wedges and parsley, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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