If you are looking for a dish that bursts with vibrant flavors and nourishing ingredients, the Orange Salmon with Lentils and Wilted Swiss Chard Recipe is an absolute winner. This recipe masterfully combines succulent salmon infused with bright Cara Cara orange sweetness, earthy lentils that add a hearty texture, and tender Swiss chard to bring a fresh, green contrast. Every bite offers a beautiful balance of citrusy tang, savory depth, and wholesome goodness that feels both special and comforting. Whether you’re making it for a weeknight dinner or a cozy weekend meal, this dish will quickly become one of your favorites to prepare and share.
Ingredients You’ll Need
Gathering a handful of simple yet impactful ingredients is all it takes to create this masterpiece. Each one plays a crucial role in building layers of flavor and texture, while also ensuring the dish is healthy and colorful on the plate.
- Salmon fillets: Choose fresh 4 to 6 ounce fillets for perfectly tender and flaky fish.
- Cara Cara oranges: Their naturally sweet and slightly tart juice brightens the salmon and adds vibrant color.
- Brown sugar: Provides just enough sweetness to balance the citrus acidity and enhances caramelization.
- Olive oil: A heart-healthy fat that helps wilt the Swiss chard beautifully and intensifies flavor.
- Swiss or rainbow chard: Adds a deep green freshness with a mild earthy bite that complements the salmon and lentils.
- Cooked brown or green lentils: These offer a chewy, nutty base that makes the meal filling and wholesome.
- Salt and pepper: Essential seasonings that bring everything together with balance.
- Optional microgreens: For a pretty and peppery garnish that elevates presentation.
How to Make Orange Salmon with Lentils and Wilted Swiss Chard Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 425 degrees Fahrenheit, setting the stage for perfectly roasted salmon. This high heat ensures the fish cooks quickly while retaining moisture and allowing the brown sugar and orange juice glaze to caramelize beautifully.
Step 2: Mix the Orange Glaze
In a bowl, combine the juice of one Cara Cara orange with brown sugar, a pinch of salt, and freshly cracked black pepper. Whisk everything together to create a luscious, slightly sweet glaze that will coat the salmon and infuse it with gorgeous citrus flavor.
Step 3: Prepare Salmon for Roasting
Pat your salmon fillets dry to help the glaze stick better, then lay the fillets skin-side down on a baking sheet or roasting pan. Drizzle half of your freshly made orange glaze evenly over the fish and save the rest to drizzle at the end for an extra burst of freshness.
Step 4: Roast Until Perfect
Place the salmon in the preheated oven and roast for 6 to 8 minutes. You’ll know it’s done when the fish flakes easily with a fork or reaches an internal temperature of 145 degrees Fahrenheit. The glaze will have transformed into a glossy, caramelized coating that locks in flavor and moisture.
Step 5: Wilt the Swiss Chard
While the salmon roasts, heat olive oil in a large skillet over medium heat. Add your washed and chopped Swiss chard and cook until wilted, about 3 to 5 minutes. Season with salt and pepper to enhance the greens’ natural flavors without overpowering the dish.
Step 6: Slice Oranges and Assemble
Peel the remaining two Cara Cara oranges and slice them into bright, juicy rounds. To serve, arrange half the orange slices, a generous helping of wilted chard, cooked lentils, and a salmon fillet on each plate. Drizzle the reserved orange glaze on top to tie everything beautifully together, and add microgreens if desired for a fresh finishing touch.
How to Serve Orange Salmon with Lentils and Wilted Swiss Chard Recipe
Garnishes
A sprinkle of microgreens adds a delicate peppery kick and a pop of vibrant green that contrasts stunningly against the warm orange and earthy salmon. Alternatively, a few finely chopped fresh herbs like parsley or dill can brighten the dish and add a burst of freshness.
Side Dishes
While the lentils and Swiss chard provide a fantastic foundation, this dish pairs wonderfully with light, crisp salads or simple roasted vegetables. A side of garlic roasted asparagus or even a quinoa salad with lemon vinaigrette would complement the citrus notes perfectly without competing with the main flavors.
Creative Ways to Present
For a dinner party, try serving the salmon over a bed of lentils in shallow bowls, then artistically arrange the orange slices on top like petals. Use edible flowers or thinly sliced radishes around the edges to create an inviting and elegant plate that will wow your guests visually as much as with taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon, lentils, and chard in separate airtight containers in the refrigerator. Keeping components separate helps maintain their textures and flavors when you reheat them later, making your meal just as tasty the next day.
Freezing
Freezing is best reserved for the lentils and chard, as the salmon’s delicate texture can change once frozen and thawed. Place lentils and Swiss chard in freezer-safe bags or containers, labeling them for easy identification. They will keep well for up to three months.
Reheating
When reheating salmon, use a gentle method like warming it in a low oven or microwave with short intervals to avoid drying out the fish. The lentils and chard can be reheated in a skillet or microwave until heated through. Adding a squeeze of fresh orange juice after reheating can refresh the bright flavors.
FAQs
Can I use regular oranges instead of Cara Cara oranges?
Absolutely! Regular navel or Valencia oranges will work just fine. Cara Cara oranges are sweeter and less acidic, but any fresh orange juice will bring lovely citrus flavor to the salmon and lentils.
Is it necessary to cook lentils beforehand?
Yes, the lentils should be cooked before assembling the dish, as they add substance and texture. You can use store-bought cooked lentils or cook dried lentils according to package instructions for best results.
Can I substitute Swiss chard with other greens?
Definitely! Kale, spinach, or even beet greens can be used in place of Swiss chard. Just keep in mind the cooking time and texture differences to ensure your greens wilt nicely.
How do I know when the salmon is fully cooked?
The salmon is ready when it flakes easily with a fork or registers 145 degrees Fahrenheit on an instant-read thermometer. Cooking at 425 degrees Fahrenheit for about 6 to 8 minutes usually yields perfect, moist fillets.
Can this recipe be doubled for more servings?
Yes, you can easily double the recipe. Just make sure your baking sheet has enough space for the salmon fillets to cook evenly, or roast them in batches to maintain that perfect glaze and texture.
Final Thoughts
Orange Salmon with Lentils and Wilted Swiss Chard Recipe is a shining example of how simple ingredients can come together to create something truly memorable. Its bright citrus glaze, hearty lentils, and fresh greens combine for a satisfying and nourishing meal that’s as gorgeous on the plate as it is on the palate. Give this recipe a try and watch it quickly become a beloved staple in your kitchen and your heart!
Print
Orange Salmon with Lentils and Wilted Swiss Chard Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Orange Salmon and Lentils recipe offers a delightful balance of citrusy sweetness and savory flavors. Featuring tender roasted salmon fillets glazed with a Cara Cara orange and brown sugar mixture, served alongside nutrient-packed lentils and wilted Swiss or rainbow chard, this dish is both nutritious and satisfying. Perfect for a quick, healthy dinner for two, it combines fresh ingredients with simple techniques to create a dish that’s bursting with flavor and texture.
Ingredients
Salmon and Glaze
- 2 (4 to 6 ounce) salmon fillets
- 3 Cara Cara oranges
- 2 tablespoons brown sugar
- pinch of salt & pepper
Vegetables and Lentils
- 1 tablespoon olive oil
- 1 bunch Swiss or rainbow chard
- 2 cups cooked brown or green lentils
- optional topping – microgreens
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the salmon.
- Prepare the orange glaze: In a bowl, combine the juice of one Cara Cara orange with the brown sugar, a pinch of salt, and pepper. Whisk these ingredients thoroughly to create a sweet and tangy glaze.
- Season the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Place them on a baking sheet or roasting pan and drizzle half of the orange glaze over the fillets, reserving the rest for later use.
- Roast the salmon: Roast the salmon in the preheated oven for 6 to 8 minutes, until it flakes easily with a fork or reaches an internal temperature of 145 degrees Fahrenheit.
- Sauté the chard: While the salmon is roasting, heat the olive oil in a large skillet over medium heat. Add the Swiss or rainbow chard and cook until wilted, seasoning with a pinch of salt and pepper to taste.
- Prepare the oranges and plate the dish: Peel and slice the remaining two Cara Cara oranges into rounds. On each plate, arrange half of the orange slices, sautéed chard, cooked lentils, and one salmon fillet. Drizzle the reserved orange glaze over the salmon and vegetables, and garnish with microgreens if desired. Serve immediately.
Notes
- Use freshly cooked lentils or high-quality canned lentils for convenience.
- Cara Cara oranges can be substituted with navel or blood oranges for a different flavor profile.
- Ensure the salmon is dry before glazing to help the glaze adhere better.
- Check the salmon’s internal temperature with an instant-read thermometer for precise doneness.
- Microgreens are optional but add a fresh, decorative touch to the dish.
