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
Scale
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.
