Looking for a quick and easy dinner to add to your weeknight line up? Try Fresh Citrus Roasted Salmon for the win. Extra time in your day and great nutrients on your plate. If your into minimal meal prep, one pan of this and half your work is done for the week.
We’re taking full advantage of the abundant selection of fresh citrus at Heinen’s Grocery. Heinen’s is getting ready to celebrate this season with their annual Zest Fest so our timing is perfect. Stay tuned for details! If you’re looking for other ways to celebrate citrus season how about Orange Jam and the ultimate date night cocktail with fresh Satsuma infused vodka
Our roasted citrus salmon starts with a sprinkle of sea salt, lemon pepper, pink peppercorns and thyme. Place the filets on a parchment lined cookie sheet. Top with slices of fresh citrus and sprigs of fresh dill. Drizzle with EVOO (extra virgin olive oil) and place in a 350° oven. Dinner will be on the table in no time.
I’m serving ours casually on a paper bag with fresh roasted potatoes. Here’s a tip: For potatoes with a crisp, crunchy exterior and fluffy, flavorful insides parboil your potatoes first.
Parboiling your potato wedges or slices before roasting helps cook them evenly, and helps them crisp up quickly. Kenji Lopez, writing for Cooking Light, explains how this method works:
“Simmering starchy baking potatoes in water (seasoned with salt) gelatinizes a layer of starch on their exterior surfaces. This layer will then dehydrate and brown as the potato roasts, creating a thick, crisp shell.”
Once the potatoes are tender, remove them from the water. Then dress as you normally would with oil and spices and pop them in the oven. You don’t want to over boil the potatoes though, so he suggests you add a tablespoon of white vinegar to the water to stop the potatoes from falling apart.
Roasted Citrus Salmon
- 1 (1 1/2 pound) piece of salmon fillet
- 2 lemons, thinly sliced
- 1 blood orange, thinly sliced
- 1 tangerine, thinly sliced
- 6-8 sprigs fresh dill
- 1/4 cup olive oil
- lemon pepper
- dried thyme
- pink peppercorns
- salt and pepper
- Heat oven to 350°. Season salmon with salt and pepper on both sides. Place in a large baking dish or sheet pan lined with parchment paper. Sprinkle with seasonings. Top with citrus slices and herbs.
- Drizzle everything with olive oil and bake until salmon is just turning opaque around the edges and is nearly cooked through, Approximately 20 minutes. All ovens are different and salmon filets can be varied in thickness. Check at 15 minutes and adjust time accordingly.
- To serve, season with additional salt and pepper (if desired), and a squeeze of lemon juice.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.