When it’s citrus season, I love to make this Citrus Salmon! In the photo you see, I used blood oranges which certainly add a beautiful color. However, navel or cara cara oranges would work well too.
- Blood Oranges: Blood oranges are a great source of Vitamin C, fiber, and potassium. Anthocyanin, the same chemical that makes blueberries blue and cranberries red, gives the flesh their characteristic bloody color. This powerful antioxidant helps eradicate cancer-causing free radicals in the body. Brightly colored foods actually contain more antioxidants, so blood oranges are a powerhouse of nutrition.
- Wild Salmon: Not only is salmon an excellent source of protein, it’s high in B Vitamins, omega-3 fatty acids, and selenium. B vitamins help our bodies convert the food we eat into energy. Omega-3 fatty acids help fight inflammation and lower blood pressure. Selenium helps protect our bone health and improve thyroid function. Make sure the salmon you use is wild caught, as farm raised is not nearly as nutritionally dense. Farm raised salmon also has a higher ratio of inflammatory omega-6 fatty acids to anti-inflammatory omega-3 fatty acids, which reduces its health benefits.
Cooking Tips from Chef Michaela
I only use wild salmon for the reasons stated above. It also genuinely tastes better than farm raised and even looks healthier. Did you know many farm raised salmon actually have color added to make them look more like salmon?? Those artificial dyes do nothing for our nutrition or our tastebuds. My advice is to stick with wild caught salmon when you prepare this dish and you’re more likely to get the succulent flaky texture we all love from salmon.
- 3 oranges (blood oranges, cara cara oranges, tangerines, etc.) sliced into ½" rings, save 2 for garnish
- 1.5 pounds wild caught salmon or steelhead trout
- 2 tsp coconut oil
- Preheat oven to 350 °F
- Slice the filet into four pieces using a sharp knife. If the skin is on, remove at this step as well.
- Place citrus on a parchment lined baking sheet and place the fish directly on top of the citrus
- Place ½ tsp coconut oil on top of each filet & sprinkle with salt
- Bake until the internal temperature in the thickest part of the fish reaches 140 °F
- Garnish with remaining citrus and enjoy!