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.
