Blood Orange Herb Salmon
As you all know at this point, I’m a sucker for seasonal produce. I wait all year long for blood oranges to come into season, and as soon as I spotted them in the grocery store, I instantly knew I had to whip us a few special meals that really put the spotlight on these ruby gems!
Since it’s the new year, I’m trying to hit my nutritional goals down to the macro, and I often find I struggle to get my fat intake in (for me this is crucial to hit since it helps hormone balancing). So I grabbed some Atlantic salmon, some fresh herbs, and extra citrus to winterize my summer favourite — Grilled Salmon.
Two 5oz salmon fillets
2 tbsp avocado oil
2 tbsp chopped parsley
2 tbsp chopped cilantro
Juice of 1/2 a lemon
1 lemon (sliced)
1 blood orange (sliced)
Pink Himalayan Salt & Pepper to taste
In a bowl, mix together lemon juice, avocado oil, herbs, salt and pepper.
Marinate the salmon fillets for 30 minutes in the fridge in a sealed container.
While Salmon in marinating, line bakeware with a spritz of avocado oil, and thin slices of alternating lemon and blood orange (reserve 2 slices of each). Pre-heat oven to 400 degrees farenheit.
Add Salmon to baking dish and to with remaining slices of lemon and blood orange. Bake for 25 minutes. Broil for 2 minutes at 500 degrees.
Remove from oven & plate with your favourite sides — I recommend quinoa and mixed greens. Top salmon with fresh herbs — mint and parsley. Enjoy!