This citrus herb salad is so light, delicious, and keto-friendly. Salmon fillet is roasted with citrus and thyme and served with avocado, orange slices, and light citrus dressing.
In my opinion, it is one of the best holiday appetizers. Bring it as a cold dish, or serve over rice for a light lunch while preparing the holiday dinner.
What is Citrus Glazed Salmon?
I love roasted fish and this baked salmon with lemon and orange slices, thyme, and shallots is my favorite. It comes together in less than an hour and is so easy.
You will need:
- Baking sheet
- Parchment paper – to prevent a mess.
- Fresh Atlantic Salmon – any salmon is good for roasting but bone free and color free is preferable.
- Several oranges – some will be added to the salmon and some cut up into the salad.
- Lemon slices
- Lime Slices
- Thyme – preferably fresh.
- Olive oil
- Salt and Pepper
- Minced Shallot
- Minced Garlic
- Lemon juice – for the dressing.
- Roast the salmon. Pat the salmon dry and season with salt and pepepper. Sprinkle bits or whole stawks of thyme. Then, thinly slice the fruit and arrange all over the salmon. Drizzle with olive oil and roast until done.
- To make the dressing simply combine olive oil, lemon juice, shallots, and garlic in a small jar. Cover it tightly and shake to combine all ingredients. Season with salt and pepper and stir.
- Once the salmon is done roasting, discard the roasted fruit and with a fork flake the salmon into large pieces. In a large platter arrange orange slices, avocado, salmon pieces and drizzle with the dressisng. Garnish with black sesame seeds, thyme and more sea salt.
How to Roast Salmon?
Roasting salmon in the oven is so easy and very straightforward. Make sure to pat dry the fish before adding salt and olive oil. This way, the flavor will seep in easier. Season with salt and pepper and don’t be afraid to be generous with it. Drizzle with a little olive oil. Too much will make it greasy since the salmon is already a pretty oily fish.
To roast the citrus herb salmon, bake in the oven for about 20-25 minutes. It should be flaky and tender. It is always a good idea to have a thermometer so you can check if it is all cooked through. If it shows a temperature higher than 134 F you are good to go.
What to serve with this baked citrus salmon recipe?
I love having this salad for lunch since it is so light and refreshing. If you are in a mood for a little heavier but still delicious and healthy meal, try this Citrus Salmon Rice Bowl or try this delicious Lamb Meatballs Pita Sandwich.
Store it in the fridge for up to 4 days in an air-tight container. My advice is to keep the dressing on the side in the fridge so it doesn’t soak up too much. Drizzle it over the citrus glazed salmon salad right before serving for best results.
Citrus Glazed Salmon Salad
- Baking sheet
- 1 Lb Salmon
- 1 Orange thinly sliced
- 1 Lemon thinly sliced
- 1 Lime thinly sliced
- 3 Tbsp. Olive Oil
- 1/4 Cup Fresh Thyme roughly chopped
- Black Pepper
- Sea Salt
For the salad
- 2 Avocados cubed
- 1 Orange cubed
For the Citrus Dressing
- 1/2 Cup Olive oil
- 1/4 Cup Lemon Juice
- 1 Shallot minced
- 2 Tsp Garlic minced
- 1 Tbsp Fresh Thyme
- Salt and Pepper
- Preheat the oven to 375 F. Line a baking sheet with parchment paper. Pat dry the salmon and lay it on top of the parchment paper.
- Season the salmon with salt and pepper and sprinkle some of the thyme on top. Arrange the orange, lemon, and lime slices on top. Drizzle with olive oil and roast in the oven for 20 minutes or until the salmon is cooked through.
- Meanwhile, make the dressing. In a small mixing bowl combine the olive oil, lemon juice, thyme, shallots, garlic, salt and pepper. Stir to combine and set aside.
- When the salmon is done, take it out of the oven and remove the fruit from the top. Flake with a fork into large pieces.
- Arrange the orange, avocado, and salmon on a large plate. Drizzle with the citrus dressing and garnish with more thyme.