Regular Foods · Dinner · by Bramble
Bramble’s Hearthfoil Citrus Salmon
Baked Citrus Salmon
Lemon, orange, dill, and gentle heat keep a small salmon fillet moist. Bramble calls the parchment packet sensible armor for supper.
- Total time
- 25 min
- Yield
- 3 to 4 small servings
- Serving
- 2 to 3 ounces
- Texture
- Tender
Ingredients
- 8 ounces salmon
- 1 lemon, scrubbed
- 1/2 small orange, scrubbed
- 2 to 4 fresh dill leaves
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper, as directed
- Parchment paper
Directions
- 1
Heat the oven to 400 °F. Cut a large rectangle of parchment paper.
- 2
Thinly slice half the lemon and the orange. Place three citrus slices in the center of the parchment.
- 3
Set the salmon on the citrus. Brush with olive oil, squeeze the remaining lemon over it, and season with paprika, garlic powder, salt, and pepper.
- 4
Add the dill and two more thin citrus slices. Fold and crimp the parchment into a sealed packet.
- 5
Bake for about 15 minutes, or until the fish reaches 145 °F and flakes easily.
- 6
Open carefully, discard the baked citrus used underneath, and divide into small servings.
PER SERVING
Nutrition
- Protein
- 12g
- Calories
- 120
- Carbs
- 5g
- Fat
- 7g
Calories, protein, carbohydrate, and fat are reported by the source per 2-to-3-ounce serving. Sodium, fiber, and sugar were not provided.
Source: Adapted from UCLA Health Bariatric Surgery, “Baked Citrus Salmon” (https://www.uclahealth.org/sites/default/files/documents/Baked-Citrus-Salmon.pdf); independently worded Guild adaptation.
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