The brilliant red color of blood oranges adds to the tasty appeal of this dish, rich in a variety of healthful fatty acids from both the fish and the olive oil.
Ingredients
- 2 blood oranges
- 1/2 cup extra virgin olive oil
- 6 center-cut salmon fillets, 4 to 6 ounces each, preferably with skin on
- Sea salt
- Freshly ground black and white pepper
- Chopped fresh dill or parsley for serving
Directions
Step 1
Preheat your oven to 350°F. Juice one of the oranges and strain out any seeds. Whisk in the olive oil. Cut the other orange into thin slices and remove any seeds.
Step 2
Arrange the salmon fillets skin side down in a baking dish. Drizzle half the olive oil–orange juice mixture evenly over the salmon fillets. Season generously with salt and pepper, and then top each fillet with an orange slice.
Step 3
Drizzle the remaining olive oil–orange juice mixture over the orange slices. Bake the salmon, uncovered, for 25 to 30 minutes, or until done to your liking.
Step 4
Transfer to a platter or plates and garnish with the dill or parsley.
Yields 8–10 servings.