Recipe: Easy Clementine-Baked Salmon
In the dead of winter, when fresh produce can be hard to come by, citrus fruits are a silver lining. They stay juicy and delicious all winter long, making this clementine-baked salmon recipe a great option for a healthy cold-weather dinner. Even better, it takes only six ingredients and comes together in a cinch.
The salmon can be served with steamed vegetables, on a fresh salad, or over a bed of quinoa or brown rice. You could even save the leftovers for tomorrow’s lunch or a fruity twist on bagels and lox.
2 salmon fillets
1/4 cup olive oil
2 tsp thyme
2 tsp minced garlic
Preheat the oven to 325 degrees. Squeeze the juice from one clementine into a bowl and whisk together with the olive oil, thyme, garlic, and a pinch of salt. Set the two fillets on a baking sheet lined with parchment paper and coat with the marinade.
Slice the remaining two clementines into thin rounds. Place on top of the fillets. Bake for 25 minutes and serve warm.