Honey Citrus Salmon
with radicchio, fennel and orange salad

Name: Honey Citrus Salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup Orange marmalade (sub any orange or yellow jam); 1/2 Lemons, zest and juice of; 2 tsp Tamari; 1 tsp Mustard, Dijon; 1 lb Salmon; 1 Tbsp Honey; ~1/4 cup Homemade honey citrus dressing (ingredients listed separately); 1/2 Fennel bulb, small, thinly sliced; 2 cups Radicchio (sub red cabbage or baby spinach), chopped; 2 Oranges, segments; 10 leaves Mint, fresh, torn; 1 can Beans, cannellini or butter (14 oz / 397 g can), drained and rinsed; ~1/4 cup Homemade honey citrus dressing (ingredients listed separately); 2 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A glaze of honey and fruit infuses roasted salmon with bright citrus flavor. Serve it with a side that is a colorful, sweet / tart combination of fresh ingredients that are available year-round (even in the cold winter months)!

Ingredients

Metric

Servings:

Honey Citrus Dressing:

Orange marmalade (sub any orange or yellow jam) - 1/4 cup
Lemons - 1/2 , zest and juice of
Tamari - 2 tsp
Mustard, Dijon - 1 tsp

Honey Citrus Salmon:

Salmon - 1 lb
Honey - 1 Tbsp
Homemade honey citrus dressing (ingredients listed separately) - ~1/4 cup

Radicchio, Fennel and Orange Salad:

Fennel bulb, small - 1/2 , thinly sliced
Radicchio (sub red cabbage or baby spinach) - 2 cups , chopped
Oranges - 2 , segments
Mint, fresh - 10 leaves , torn
Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
Homemade honey citrus dressing (ingredients listed separately) - ~1/4 cup
Oil, olive - 2 Tbsp

Prep

Fennel - Slice thinly. If prepping right before cooking, turn on oven and get salmon roasting while continuing with prep. (Can be done up to 4 days ahead)
Make dressing - Combine orange marmalade, lemon juice and zest, tamari and mustard. (Can be done up to 4 days ahead)
Radicchio / Oranges / Mint - Prep as directed.
Beans - Rinse and drain.

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Make

Heat oven to 425F / 218C. Line a sheet pan with foil and place salmon, skin-side down on top. Pat dry and season lightly with salt and pepper.
Bake salmon until it flakes easily with a fork, 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75 cm thick salmon takes about 20 minutes).
While salmon cooks, divide dressing in half. Whisk first half of dressing with honey and, when salmon is done cooking, drizzle over salmon.
Whisk second half of dressing with olive oil. Combine fennel, radicchio, oranges, beans and mint leaves. Just before serving, toss salad in dressing.
Serve salmon with salad on the side and enjoy!

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Honey Citrus Salmon with radicchio, fennel and orange salad