Roasted Citrus-Jalapeño Salmon

Roasted Citrus-Jalapeño Salmon

You can use this recipe with any fish no matter the size! It can be a big fillet like this shown or individual portions. Oven roasting a fish is much more straightforward and cleaner than a pan-sear onboard and doesn’t require an induction cooktop.

I love using this recipe for entree-style lunch salads where I need a healthy protein to throw on a lemon-garlic arugula salad or maybe with some herbed mediterranean couscous.

It's healthy, balanced, and loaded with flavor.

Ingredients

  • Salmon Filet (or other fish filets would work like Seabass!)
  • A combination of naval oranges, lemons and limes
  • Jalapeño
  • Avocado Oil
  • Salt and Pepper

Directions

  • Lightly oil a rimmed sheet pan or line with foil if you prefer to serve your fish with no skin (common in the U.S.)
  • Place the fish on it and season liberally with salt and pepper.
  • Add thinly sliced citrus of your choosing and jalapeño pieces.
  • Drizzle liberally with avocado oil. This will keep it from drying and retain moisture while roasting so really be liberal with it, especially at altitude this is critical!
  • Roast at 325 until cooked through. Smaller fillets will take about 15-20 minutes but a big, thick one like this could take up to 30-40 minutes. Just like other meats, it’s important to pull the salmon out of the heat just before it’s done so residual heat will continue to cook it.
  • An instant read meat thermometer should read 120 for medium rare. Essentially the flesh should have an opaque quality to it rather than any remnants of translucency.
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