Salmon with Orange and Dill – Oven Baked Citrus Salmon
There is just so much to love about this salmon cooked with orange and dill. An oven baked citrus salmon full of flavor and nutrients. Every bite is just filled with a burst of sunshine and goodness.
We typically have two types of oranges to choose from – the navel orange and the Valencia orange.
The Valencia orange is perfect for juicing being a larger, sweeter orange. We like to use the Valencia orange for this recipe because we like lots of sweet orange juice and orange zest.
Healthy, sweet and delicious orange salmon - perfect for a clean eating meal.
- 4 6 oz. salmon filets
- 1 tablespoon olive oil
- 1 or 2 large Valencia oranges
- 2 teaspoons dried dill
- 2 sprigs fresh rosemary
- 3 teaspoons orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 375 degrees F.
Lay foil on a cookie or baking sheet and spray with nonstick spray.
Rub both sides of salmon with a little olive oil and then sprinkle with dill, salt and pepper.
Lay on baking sheet skin side down.
Cut the orange in half and drizzle salmon pieces with juice and then the orange zest. (Save a little bit of juice.)
Slice the other half of the orange into thin slices and lay on top of the salmon along with a few springs of fresh rosemary.
Bake fish for about 15-20 minutes or until fish is cooked through. Halfway through baking, carefully remove fish and drizzle on additional orange juice.
The American Heart Association recommends eating two servings of fatty fish per week. Fatty fish like salmon is high in omega-3 fatty acids.
This fish recipe is perfect for leftovers the next day. You can also use the salmon over a bed of baby greens. We like to serve with a mixture of brown rice and cauliflower rice with peas. When serving this fish, squeeze some of the leftover orange juice over the warm rice.