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