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Blood Orange Salmon

a tray of food on a plate


w/Chic Pea Cucumber Salad 


Blood oranges get their unique coloring from a special pigment that develops only at night when temperatures are cool. These pigments impart not only color but also a flavor some might compare to berries. In this recipe you’ll place blood orange slices beneath and on top of the salmon before roasting to provide a little tartness, perfectly balancing the richness of the fish. 




2-8 Ounce Atlantic Salmon Fillets 

1 15.5 Ounce can of Chick Peas 

1 Blood Orange (or your favorite Citrus can be subed) 

1 Bunch fresh Dill 

1 Clove Garlic 

1 Cucumber 

1 Lemon 

1 Red Onion 

1 Bunch Thyme 

½ Cup Goat Cheese Crumbled 


Makes 2 Servings 



Preheat oven to 450 

  1. Drain and wash Chic peas 

  1. Slice Oranges in thin rounds 

  1. Pick the dill off the stems & rough chop 

  1. Peel and mince the Garlic 

  1. Peel, and slice the cucumber lengthwise. Scoop out the seeds, slice thin 

  1. Cut the lemon into quarters and remove seeds 

  1. Peel and slice red onion thin 

  1. Pat the salmon dry and salt and pepper both sides 

  1. Lightly oil a sheet pan and place half the oranges slices in the middle and half of the thyme 

  1. Place the Salmon on top, and cover with remaining oranges and thyme 

  1. Drizzle with Olive oil and a little more salt and pepper 

  1. Roast for 15 to 20 minutes 

  1. Make the side salad

  • Combine the cucumber, Chic peas, garlic paste, and red onion slices to your taste, half the goat cheese, half the dill.  

  • Toss with all the juice from the lemon wedges, a little olive oil, and some salt and pepper to taste. 

  • At this point, your salmon should be done 


Let’s plate up:

Place a small bed of this beautiful salad down 

Place a fillet of salmon on top 

Place 3 slices of roasted orange on top 

Garnish with remaining goat cheese and dill 



315 Kcal per serving