Salmon is loaded with omega-3 fatty acids, which can help prevent blood clots and irregular heart beats. Olive oil is high in monounsaturated fat, which can help lower cholesterol. Oranges and orange juice contain potassium, a nutrient responsible for making sure our muscles (including our hearts) contract properly.
Serves 2, easily multiplied
2 5-ounce wild salmon fillets 1/4 cup freshly squeezed orange juice
freshly ground pepper 1 1/2 tablespoons low-sodium soy sauce (check label for gluten free if desired)
2 teaspoons extra virgin olive oil 1 orange peeled, seeded, pith removed
1/2 medium red onion, thinly sliced
Preheat oven to 425º. Place salmon on a cookie sheet, season with ground pepper. Roast until just cooked through, about 8 – 10 minutes depending upon thickness of fillets.
Meanwhile, heat the olive oil in a non-stick sauté pan over medium heat. Sauté the onion slices until tender, stirring often, about 3 – 5 minutes. Add orange juice and soy sauce; simmer for 2 – 3 minutes until slightly thickened. Slice orange into rounds and gently toss to coat with sauce. Serve sauce over salmon.
Download the printable Salmon with Orange Sauce PDF