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Maple Citrus Salmon
with radicchio, fennel, cashew and orange salad

Active: 35 min Total: 35 min

A glaze of maple syrup 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)!

Tags

Ingredients

Servings:
4
Metric
Maple Citrus Dressing:
  • Orange marmalade (sub any paleo orange or yellow jam or preserves) - 1/4 cup
  • Lemons - 1/2, zest and juice of
  • Bragg's / coconut aminos - 2 tsp
  • Mustard, Dijon - 1 tsp
Maple Citrus Salmon:
  • Salmon - 1 lb
  • Maple syrup - 1 Tbsp
  • Homemade maple 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
  • Cashews, roasted and unsalted - 3/4 cup
  • Homemade maple citrus dressing (ingredients listed separately) - ~1/4 cup
  • Oil, olive - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Make dressing - Combine orange marmalade, lemon juice and zest, aminos and mustard. (Can be done up to 4 days ahead)
  3. Radicchio / Oranges / Mint - Prep as directed.

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Make

  1. 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.
  2. Divide dressing in half. Whisk first half of dressing with maple syrup and brush over surface of salmon. 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).
  3. Whisk second half of dressing with olive oil. Combine fennel, radicchio, oranges, cashews and mint leaves. Just before serving, toss salad in dressing.
  4. Serve salmon with salad on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (145)
Gluten-free (14)
Paleo (12)
Vegetarian (13)

80 reviews

Next time I would sautée the fennel to soften a bit.

By: Hailey
Posted: Mar 25, 2017
Diet: Original
0 Helpful

Really liked how simple and tasty this was. Omitted the fennel and subbed balsamic for maple syrup. Radicchio was a bit bitter but the sweetness helped offset it.

By: Sundi
Posted: Feb 04, 2017
Diet: Paleo
0 Helpful

I loved this!! Made salad with spinach. Definitely have to keep tasting the sauce to get the balance right.

By: Lauren
Posted: Nov 30, 2016
Diet: Paleo
0 Helpful

Accidentally put too much honey in the salmon glaze. It was still delicious. If we make it in the future we'd cut all the salad veggies much smaller.

By: Camila
Posted: Apr 21, 2016
Diet: Original
0 Helpful

I'd give this 2.5 stars if I could. It was tasty, but I think it could have been better! I'm thinking a little dill on the fish and maybe also in the salad. The fish was a bit too sweet with the marmalade and honey, I'd probably leave the honey out next time or use half. Nice fresh meal though and something different from my typical ways of using salmon.

By: Amanda
Posted: Apr 18, 2016
Diet: Original
0 Helpful

Everyone enjoyed this (the salmon)-even our 4 and 2 year olds!

By: Elizabeth
Posted: Apr 10, 2016
Diet: Original
0 Helpful