Preheat oven to 425 degrees. Juice 1 each navel and blood orange to make 1/3 cup total juice. Place juice in a small bowl. Slice remaining navel and blood oranges and set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Marinate the salmon in a blend of navel and blood orange juices, then bake with orange slices for a citrus-forward salmon that complements the savory flavor of creamy Caesar yogurt dressing.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 small navel oranges, divided | ||
| 2 small blood oranges, divided | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| 3 tbsp. Gustare Vita olive oil, divided | ||
| 1 tbsp. Hy-Vee honey | ||
| 1 (13- to 16-oz.) Bristol Bay frozen skin-on salmon fillet, thawed and cut into 4 portions | ||
| ½ (12-oz.) loaf Hy-Vee Bakery unsliced Asiago focaccia bread | ||
| 2 tsp. coarsely ground Hy-Vee garlic and pepper | ||
| 1 ½ (9-oz.) pkg. chopped hearts of romaine | ||
| ⅓ c. Soirée shaved Parmesan cheese | ||
| ½ c. Bolthouse Farms refrigerated creamy Caesar yogurt dressing & dip |
Things To Grab
- Citrus juicer
- Small bowl
- Whisk
- Large resealable plastic bag
- Cutting board
- Bread knife
- Large bowl
- 2 large rimmed baking pans
- Metal spatula
- Parchment paper
- Foil
- 4 serving plates
Directions
Whisk mustard, 1 Tbsp. olive oil and honey into orange juice in bowl. Place salmon portions in a large resealable plastic bag. Pour orange juice mixture over salmon; seal bag. Turn bag to evenly coat salmon with marinade. Refrigerate for 20 to 25 minutes, turning halfway through.
For croutons, place remaining 2 Tbsp. olive oil in a large bowl. Cut focaccia into ¾-in. cubes; add to bowl with oil and toss to coat. Spread bread cubes in a single layer in a rimmed baking pan. Bake for 12 to 15 minutes or until crisp and golden brown, stirring halfway through. Cool completely.
Line another rimmed baking pan with parchment paper; set aside. Remove salmon from marinade; discard marinade. Place salmon, skin side down, in prepared baking pan. Sprinkle with garlic pepper. Place reserved orange slices on top. Bake for 8 to 12 minutes or until salmon reaches 145 degrees. Remove from oven; loosely cover salmon with foil and let rest for 5 minutes.
To serve, divide romaine among 4 serving plates. Top each with a salmon portion, croutons and Parmesan cheese. Drizzle with dressing.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 90mg
- Sodium: 1,340mg
- Total Carbohydrates: 41g
- Protein: 37g
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 70%
0%
Potassium 20%