Roasted citrus salmon with olives + fennel mint salad
This recipe is gluten free + dairy free:
My roasted citrus salmon with olives and a fennel + mint salad is a dish that I will be making all Summer long - it’s vibrant + bursting with flavor.
A few months ago I started cooking with Seatopia salmon - certified clean & safe seafood that contains zero detectable microplastics + is mercury-safe + can even be eaten through pregnancy! It is truly some of the most delicious salmon I’ve ever had & super easy to grab out of my freezer to cook with. (Use this link to try your first order + get $20 off!)
Ingredients:
Seatopia Atlantic salmon
2 organic oranges
1 bunch of organic fennel
Organic tuscan kale
Organic mint
Organic radishes
Castlevotrano olives
Extra virgin olive oil
Pink himalayan salt
Instructions:
Preheat your oven to 400F
Slice your oranges into thin discs and place down in a baking dish.
Crush the olives and place on top of the orange slices.
Drizzle olive oil over the oranges & olives.
Place your salmon down and brush with a mixture of olive oil + fresh squeezed juice from half an orange. Season lightly with salt.
Roast for about 20-30 minutes
To make the salad, slice up fenne.l, a few pieces of kale & fresh mint.
Dress the salad with the same mixture you made to brush onto the salad - fresh juice from the orange, olive oil & a pinch of salt.
When the salmon is cooked, serve on a plate with the oranges, olives & dressed salad.
Buon Appetito!