Rosemary Citrus One Pan Baked Salmon

Ingredients:

• 1/3 cup olive oil
• Pinch of ground pepper
• 2 Tbsp fresh orange juice
• 2 Tbsp fresh rosemary, plus 1-2 extra sprigs to garnish
• 1 Tbsp Lemon juice
• 1/2 tsp garlic minced
• 1/4 tsp of grated dried orange peel (divided)
• Kosher salt or fine sea salt to taste
• 1 bunch thin asparagus (trimmed) (Or other vegetable of choice)
• Olive oil or melted butter to drizzle
• 10–12 ounces sockeye salmon (whole fillet or around 3 fillets)
• Thinly sliced Orange (5-6)
• Optional 1/4 tsp lemon pepper
• Additional Salt/pepper to taste – after baking

Directions:

1. Preheat oven to 400 degrees F.
2. Whisk together orange juice, lemon, 2 Tbsp rosemary, 1/4 to 1/3 cup olive oil, pinch of salt, pepper, 1/4 tsp orange peel and garlic. Set aside.
3. Next, layer your dish.
4. First add your trimmed asparagus (or other vegetable of choice) and drizzle with olive oil or butter. Add a pinch (1/4 tsp or so) of lemon pepper seasoning.
5. Place your salmon (skin side down) on between the asparagus spears.
6. Drizzle the orange rosemary marinade on top of the salmon.
7. Add thin orange slices on top of the salmon and on top of the asparagus.
8. Place 2 to 2 fresh sprigs of rosemary evenly on top of the salmon and around the pan.
9. Sprinkle a bit more orange peel, pepper, and kosher salt on top of the salmon veggie bake.
10. Bake at 400F for 12-15 minutes or until salmon is not longer opaque in the middle.

Per serving: 345 calories, 22 g fat (3 g sat), 25 g protein, 10 g carb, 5 g sugars, 3 g fiber

Recipe courtesy of Lindsay Cotter of Cotter Crunch.