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olive oil, divided
orange juice, divided
chopped fresh oregano
salt and white pepper to taste
oranges, peel and outer pith removed, sliced into thin rounds
red onion, thinly sliced
English cucumber, halved lengthwise and thinly sliced
salmon fillets (6 oz/175 g each)
Preheat oven to 375°F (190°C). In large bowl, combine 2 tbsp (30 mL) olive oil, 1 tbsp (15 mL) orange juice, the lemon juice, oregano, cumin, salt, pepper, oranges, onion and cucumber. Gently toss to combine. Cover and refrigerate.
Place salmon in parchment paper-lined baking dish. Drizzle with remaining olive oil and orange juice; season with salt and pepper. Bake 15 min., or until just cooked through.
Plate salmon with orange salad on side to serve.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 5 g
Carbs: 17 g
Fibre: 3 g
Cholesterol: 85 mg
Protein: 31 g
Sodium: 85 mg