Recipe: Orange Pepper Salmon

The Valencias are a perfect orange for this recipe by Nourishing Meals

Ingredients

1/4 cup freshly squeezed orange juice

1/2 teaspoon sea sal

freshly ground black pepper

extra virgin olive oil

Method

Preheat the oven to 400 degrees F. Rinse the salmon fillet and pat dry with a paper towel. Cut into fillets. Arrange the fillets on a rimmed baking sheet or large glass.

First zest the orange, then juice it. Drizzle the orange juice over the salmon fillets and sprinkle with zest, salt, and a generous amount of black pepper. Drizzle each fillet with olive oil.

Bake for about 8 minutes for sockeye, 10 minutes for coho, and usually about 20 minutes for king.

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