Salmon is an easy breezy favorite for meal planning — but lately, I’ve been looking for a punch of color and flavor to elevate the otherwise mild and easygoing protein.
I shop with my eyes—which is usually not a smart approach budget-wise—but upon noticing the blood orange basket in the produce department, my wheels started turning! I plucked a couple of blood oranges, a grapefruit, and a container of ready-to-go pomegranate. The combination of pink, red and orange hues and tart, slightly sweet flavors are simply stunning; and thus, my inspiration for this next seafood rendition came to be.
The preparation is simple, but the result is show-stopping! Serve it hot, room temperature, or even cold — that’s the best part about salmon! It’s incredibly versatile for a ladies’ luncheon, outdoor garden dinner, or cozy meal indoors for two. You can even grow this to become a salad with greens and a honey dijon vinaigrette!
4 6-ounce salmon fillets
1 blood orange, sliced into 1/4-inch halves (with skin on)
2 tablespoons olive oil
2 tablespoons honey
1 grapefruit, sliced into whole 1/2-inch rounds (with skin removed)
1 blood orange, sliced into whole 1/2-inch rounds (with skin removed)
1/4 cup pomegranate seeds
Sea salt
Fresh herbs, minced, to garnish (mint, basil, thyme, whatever you have!)
1. Preheat oven to 400 degrees. Place a sheet of parchment paper on a baking sheet. Place salmon fillets skin-down on baking sheet. Meanwhile, pour olive oil and honey into two separate dishes.
2. Place blood orange halves in a pattern atop each salmon fillet. Then, using a pastry brush, brush each fillet top and sides with olive oil, followed by honey. Sprinkle each fillet with sea salt.
3. Roast salmon in the oven for 12-14 minutes (depending on your preference).
4. To serve, create a bed of whole grapefruit and blood orange slices. Place a salmon fillet on each plate, then garnish with pomegranate seeds and fresh herbs.
