12 Days of Christmas with LG,BE
Winter dishes are usually portrayed as hearty stews, comforting casseroles, or meat-heavy classics…. but I’m here to expand your perspective my friends! Salmon is a delicious fish that’s just as adaptable for winter-eating as us Canadians are throughout the seasons.
Salmon has this richness from all of the omega-3 fatty acids, it provides an excellent source of protein so you aren’t left wanting more after dinner, and lends itself to so many flavour combinations that it’s impossible to make boring.
Of my favourite ways to eat salmon is when it’s been baked in the oven for a number of reasons. It takes only 20 minutes to cook, it’s easy to prepare, you can make it into a sheet pan dinner in no time, and lastly, well, it’ just a luxurious piece of fish when executed right.
So here me out — although this recipe sounds perfect for the summer, it can most-definitely be a winter favourite of yours by switching out the type of citrus and perhaps maybe the side-dshes you serve with the fish.
- salmon fillets
(I usually make 2-4 single servings or 1 larger piece)
- 1 navel orange, zested fully, 1/2 sliced into rounds, the other for juice
- zest of 1 lemon
- 1 – 2 ripe avocados, cut into chunks
- 2 tablespoons of chopped cilantro
- 1 tsp of oregano
- 1 tsp of paprika
- salt and pepper
- drizzle of oil
- 2 shallots, sliced into thin rounds
- 1 pack of sugar snap peas, cleaned
- Start by preheating your oven to 425 ºF and prepare a sheet pan with parchment paper. Place the sliced shallots and cleaned snap peas around the perimeter of the baking sheet and drizzle with simple olive oil, salt + pepper and lemon zest. Toss together and then spread out evenly again, leaving space in the middle.
2. Next, place the salmon fillet(s) in the empty space on the sheet pan (a one pan dinner, like I said!). Salt + pepper the fish directly instead of incorporating with the other spices, but then follow by evenly spreading the oregano and paprika among the fillets. Next, add the orange zest, a light drizzle of olive oil onto the fish and massage the seasoning into the flesh of the fillet gently.
Finish by taking the slices of orange, squeeze them gently to release their juice, and then place the slices over top of the fillets. Ah, masterpiece complete.
3. Pop the pan into the oven for about 15-18 minutes, until the flesh of the salmon is opaque in the middle. You can also toss the snap peas and shallots around the mid-way mark to ensure they brown on both sides.
4. While the fish is baking, you can quickly prepare the avocado salsa. Combine the chunks of avocado, chopped cilantro, the juice of half an orange, a drizzle of olive oil and salt and pepper. Toss gently together until the avocado becomes slightly creamier — keep in the fridge until the fish is finished.
5. Once the salmon is finished cooking, remove the orange slices from the top, or squeeze the juice over the fish as an added bonus, and serve together with the avocado salsa. Enjoy with a chilled glass of Sauvignon Blanc or Chardonnay — you’ll be transported back to summer nights and eating outside!
Peace and good eats, friends. -A❁