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ORANGE ROASTED SALMON

salmon

 

Ingredients:

2  5-Ounces Skinless Salmon Fillets

1  15.5- Ounce Can Chickpeas

1 Orange

1 Bunch Fresh Dill

1 clove garlic

1 English Cucumber

1 Lemon

1 Red Onion

1 Bunch Thyme

1/2 Cup Goat Cheese.Crumbled

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Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Drain and rinse the chickpeas. Thinly slice the orange into rounds.Pick the dill off the stems;discard the stems and roughly chop the dill. Peel and mince the garlic then, using the flat side of your knife,smash until it resembles paste. Peel the cucumber and slice in half lengthwise;scoop out and discard the seeds;thinly slice the cucumber. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the red onion.

Pat the salmon fillets dry, then season with salt and pepper on both sides. Lightlyoil a sheet pan and place hald of the orange slices and half of the thyme sprigs in a single layer in the middle of the pan.

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Place the seasoned salmon on top of the orange slices and thyme.Top with the remaining orange and remaining thyme sprigs. Drizzle with a little olive oil and season wiith salt and pepper.

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Place the sheet pan in the oven. Roast the salmon for 15 to 20 minutes,or until cooked through.

Make the slaad while the salmon roasts. In a large bowl,combine the cucumber,chickpeas,garlic paste, red onion,half of the goat cheese and half of the dill. Toss with the juice of all 4 lemon wedges and a little olive oil; season with salt and pepper.

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Divide the roasted salmon , blood orange slices and chickpeas salad between 2 plates. Garnish with the remaining dill and goat cheese.

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