- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 3 tbsp
- olive oil, divided
- 45 mL
- 3 tbsp
- orange juice, divided
- 45 mL
- 1 tbsp
- lemon juice
- 15 mL
- 2 tbsp
- chopped fresh oregano
- 30 mL
- 1/4 tsp
- ground cumin
- 1 mL
- salt and white pepper to taste
- 3
- oranges, peel and outer pith removed, sliced into thin rounds
- 1/2
- red onion, thinly sliced
- 1/4
- English cucumber, halved lengthwise and thinly sliced
- 4
- salmon fillets (6 oz/175 g each)
Method
Step 1
Preheat oven to 375°F (190°C). In large bowl, combine 2 tbsp (30 mL) olive oil, 1 tbsp (15 mL) orange juice, the lemon juice, oregano, cumin, salt, pepper, oranges, onion and cucumber. Gently toss to combine. Cover and refrigerate.
Step 2
Place salmon in parchment paper-lined baking dish. Drizzle with remaining olive oil and orange juice; season with salt and pepper. Bake 15 min., or until just cooked through.
Step 3
Plate salmon with orange salad on side to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 430
- Saturated Fat:
- 5 g
- Carbs:
- 17 g
- Fibre:
- 3 g
- Cholesterol:
- 85 mg
- Protein:
- 31 g
- Sodium:
- 85 mg
