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

Scale

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

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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.