If you’re craving a dish that bursts with bright flavors, vibrant colors, and comforting textures, the Orange Salmon with Lentils and Wilted Chard Recipe is your new go-to. This dish effortlessly blends the natural sweetness and citrusy zing of Cara Cara oranges with tender, flaky salmon, hearty lentils, and the earthy touch of wilted chard. Each bite offers a harmony of fresh and wholesome ingredients that feels both nourishing and indulgent, making it perfect for a weeknight dinner or a special occasion shared with someone close.
Ingredients You’ll Need
This recipe keeps things beautifully simple, focusing on ingredients that bring out the best in each other. Every component plays a role in balancing taste, texture, and color, making your meal feel thoughtfully crafted without fuss.
- Salmon fillets: Fresh, firm fillets ensure moist, flaky fish that soaks up the citrus glaze perfectly.
- Cara Cara oranges: Their sweet, pink-hued flesh adds a unique orange flavor with a hint of berry-like brightness.
- Brown sugar: Adds a subtle caramelized sweetness that complements the tangy orange juice.
- Olive oil: A good-quality olive oil enriches the wilted chard with a smooth, fruity depth.
- Swiss or rainbow chard: Tender greens that wilt quickly and add earthy nuances and vibrant color.
- Cooked brown or green lentils: Hearty and nutritious, they give body and a lovely bite to the dish.
- Salt and pepper: Simple seasonings to enhance the natural flavors without overpowering them.
- Microgreens (optional): Brighten your plate with fresh, peppery notes and a touch of elegance.
How to Make Orange Salmon with Lentils and Wilted Chard Recipe
Step 1: Preheat and Prepare the Orange Glaze
Start by preheating your oven to 425 degrees Fahrenheit. While the oven warms up, juice one Cara Cara orange and whisk the juice together with brown sugar, salt, and pepper in a small bowl. This mixture is your magic glaze that will infuse the salmon with vibrant citrusy sweetness while roasting.
Step 2: Season and Roast the Salmon
Pat your salmon fillets dry with a paper towel to ensure a nice sear and proper glazing. Place each fillet on a baking sheet or roasting pan, then drizzle half of your orange glaze over them. This initial coating locks in moisture and flavor. Slide the salmon into the oven and roast for 6 to 8 minutes until the fish flakes easily with a fork or reaches 145 degrees Fahrenheit internally.
Step 3: Wilt the Chard
While the salmon is roasting, heat olive oil in a large skillet over medium heat. Add the Swiss or rainbow chard, cooking just until it wilts and becomes tender. A quick sauté preserves the chard’s color and creates a lovely contrast to the salmon’s richness. Season it with a pinch of salt and pepper to enhance its natural earthiness.
Step 4: Prepare the Oranges and Assemble
Peel the remaining two Cara Cara oranges and slice them into thin rounds. These citrus wheels will bring freshness and an attractive pop of color to your final presentation. On each plate, arrange half the oranges, a scoop of lentils, a bed of wilted chard, and your perfectly roasted salmon fillet. Drizzle the remaining orange glaze over the top and serve immediately for the best flavor experience.
How to Serve Orange Salmon with Lentils and Wilted Chard Recipe
Garnishes
Adding microgreens on top of your salmon plate not only amps up the visual appeal but also injects a delicate peppery note that complements the citrus and fish beautifully. Fresh herbs like dill or thyme can also be lovely alternatives or additions depending on what you have on hand.
Side Dishes
While this dish shines perfectly on its own, pairing it with crusty bread can help soak up any remaining luscious orange glaze. A light, crisp green salad with a simple vinaigrette also complements the meal without overwhelming the palate.
Creative Ways to Present
For a stylish dinner, serve the salmon on a long rectangular platter with lentils forming a colorful bed and chard artfully draped. Layer orange slices overlapping slightly for a citrus mosaic. Alternatively, use shallow bowls to nestle the lentils and chard, topping each bowl-shaped portion with the salmon and oranges for a cozy, intimate presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Orange Salmon with Lentils and Wilted Chard Recipe, store the components separately when possible. Place the salmon, lentils, and chard in airtight containers and refrigerate. This keeps each ingredient fresh and prevents the salmon from becoming too soft or the greens from wilting further.
Freezing
While salmon can be frozen, for the best quality, freeze it prior to cooking. Once cooked, the salmon’s texture may change if frozen and reheated, so it’s recommended to enjoy this dish fresh. The lentils can be frozen separately and make for a handy protein-rich side whenever you want a quick meal.
Reheating
Reheat leftovers gently to avoid drying out the salmon. A low oven temperature or a quick warm-up in a covered skillet works best. Lentils and wilted chard reheat well on the stovetop, maintaining their texture and taste without fuss.
FAQs
Can I use a different type of orange for this recipe?
Absolutely! While Cara Cara oranges provide a unique sweetness and color, navel or blood oranges will also work wonderfully, offering their own citrusy nuances.
What type of lentils are best for this recipe?
Brown or green lentils are ideal as they hold their shape during cooking, adding a lovely texture contrast with the soft salmon and greens.
Can I substitute spinach for chard?
Yes, spinach can be used if you prefer. Keep in mind it wilts down faster and has a milder flavor than chard, which might slightly change the overall taste and texture.
Is this dish gluten-free?
Yes, the Orange Salmon with Lentils and Wilted Chard Recipe is naturally gluten-free, making it a great option for those avoiding gluten.
How can I make this recipe vegan?
For a vegan version, replace the salmon with a hearty vegetable or tofu and use vegetable broth to cook the lentils for extra flavor. The orange glaze and chard will still bring plenty of brightness and depth.
Final Thoughts
There’s something truly special about the way the flavors of the Orange Salmon with Lentils and Wilted Chard Recipe come together — it’s healthy, colorful, and downright delicious. Whether you’re cooking for yourself or sharing with loved ones, this dish promises to impress and satisfy every time. Give it a try, and watch it become one of your favorite highlights on the dinner table!
Print
Orange Salmon with Lentils and Wilted Chard Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Orange Salmon and Lentils recipe offers a delightful combination of tender, citrus-glazed salmon served alongside nutrient-rich lentils and sautéed Swiss chard, making for a healthy and flavorful meal perfect for a quick weeknight dinner.
Ingredients
Salmon and Marinade
- 2 (4 to 6 ounce) salmon fillets
- 3 Cara Cara oranges
- 2 tablespoons brown sugar
- pinch of salt & pepper
Vegetables and Lentils
- 1 tablespoon olive oil
- 1 bunch Swiss or rainbow chard
- 2 cups cooked brown or green lentils
- optional topping – microgreens
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the salmon.
- Make the orange glaze: Juice one Cara Cara orange and combine the juice with brown sugar, a pinch of salt, and pepper in a bowl. Whisk together until the brown sugar dissolves and the mixture is well blended.
- Prepare the salmon: Pat the salmon fillets dry with paper towels and place them on a baking sheet or roasting pan. Drizzle half of the orange glaze evenly over the fillets, reserving the remaining glaze for later use.
- Roast the salmon: Place the salmon in the preheated oven and roast for 6 to 8 minutes, or until the fish flakes easily with a fork or reaches an internal temperature of 145 degrees Fahrenheit.
- Sauté the chard: While the salmon cooks, heat the olive oil in a large skillet over medium heat. Add the Swiss or rainbow chard and cook until wilted, about 3 to 5 minutes. Season with a pinch of salt and pepper to taste.
- Prepare the oranges and plate: Peel and slice the remaining two Cara Cara oranges into rounds. On each plate, arrange half of the orange slices, sautéed chard, cooked lentils, and a salmon fillet. Drizzle the reserved orange glaze over the salmon and lentils.
- Garnish and serve: Optionally, top each plate with fresh microgreens for added texture and flavor. Serve immediately while warm.
Notes
- Use an instant-read thermometer to ensure salmon is perfectly cooked at 145°F.
- If fresh cooked lentils are not available, canned lentils can be rinsed and used as a quick substitute.
- Microgreens add a fresh, peppery note but can be omitted if unavailable.
- Cara Cara oranges provide a sweet, less acidic flavor; navel oranges can be used as an alternative.
- Make sure to pat the salmon dry before glazing to help the orange marinade adhere better.
