Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. Whisk together lemon zest and juice, orange juice, honey, dill, mustard, salt, and pepper. Add oil, whisking continuously. Reserve half of marinade. Place salmon, skin side down, in a shallow dish. Add remaining marinade. Turn salmon over, skin side up; cover and refrigerate 25 minutes.
Verlasso salmon has never tasted so good! Marinate a large fillet of salmon in a mixture of citrus juices, honey, and dill, then bake along with additional citrus slices.
Servings and Ingredients
|2 tsp. lemon zest|
|¼ c. fresh lemon juice|
|3 tbsp. fresh navel orange juice|
|2 tbsp. Hy-Vee honey|
|2 tsp. fresh dill, chopped, plus additional sprigs for garnish|
|2 tsp. Hy-Vee stoneground Dijon mustard|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|¼ c. Gustare Vita garlic-flavored olive oil|
|1 (1-1/2-lbs.) Verlasso salmon fillet|
|1 lemon, sliced, plus additional for garnish|
|½ navel orange, sliced, plus additional for garnish|
|½ Cara Cara orange, sliced, plus additional for garnish|
|½ lime, sliced, plus additional for garnish+|
Things To Grab
- Large baking sheet
- Parchment paper
- Shallow dish
- Meat thermometer
- Silicone pastry brush
Arrange citrus slices on prepared baking sheet. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on citrus slices. Roast 4 to 6 minutes per half-inch thickness, or until salmon flakes easily with a fork (145 degrees).
Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until sauce is glaze consistency. Separate glaze into two bowls. Brush salmon with one portion of glaze halfway through roasting.
Remove salmon from oven; brush with remaining portion of glaze, using a clean brush. Garnish with additional citrus slices and dill sprigs, if desired.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 95mg
- Sodium: 310mg
- Total Carbohydrates: 11g
- Protein: 35g