This is a super simple and delicious meal that can be made during the week or for guests. I prepared everything and had my husband cook it; he followed the instructions exactly. Served it with roasted asparagus (it cooked during the last 3 minutes with the salmon) and couscous.
Roasted Salmon with Soy-Marmalade Glaze
Serve with Snap Pea and Radish Sauté and Quinoa with Toasted Pine Nuts. Or serve with Soba Noodle Salad and Wilted Spinach with Fresh Chile. There are a number of sustainable salmon options available; look for U.S.-caught and U.S.-farmed fish.
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Total: 24 Minutes
- Calories: 294
- Fat: 9.5g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 4.1g
- Protein: 38.7g
- Carbohydrate: 14.8g
- Fiber: 0.4g
- Cholesterol: 99mg
- Iron: 1.1mg
- Sodium: 423mg
- Calcium: 23mg
- 1/4 cup orange marmalade
- 1 1/2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, chopped
- 4 (6-ounce) skin-on salmon fillets
- Cooking spray
- 2 tablespoons thinly sliced green onions
- 4 lemon wedges
- Snap Pea and Radish Sauté
- Quinoa with Toasted Pine Nuts
- Soba Noodle Salad
- Wilted Spinach with Fresh Chile
- 1. Preheat oven to 450°.
- 2. Combine marmalade, soy sauce, salt, black pepper, and garlic in a small bowl. Arrange salmon fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray. Brush fish fillets evenly with half of marmalade mixture. Bake fish fillets at 450° for 4 minutes.
- 3. Heat broiler to high (do not remove fish from oven); broil fish 6 minutes. Spoon remaining marmalade mixture onto center of fillets. Broil fish an additional 3 minutes or until desired degree of doneness. Sprinkle fish evenly with green onions; serve with lemon wedges.
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