Roasted Salmon with Oranges, Beets, and Carrots


Colorful and easy, enjoy a quick meal with almost no clean-up! Barb L.

Serves: 4

1 (1 ½ lb) salmon fillet, kept whole, or 4 (6oz) fillets

2 blood oranges, if available, otherwise, substitute additional navel oranges, cut into 8 wedges

1 navel orange, cut into 8 wedges

1 small red onion, cut into thin slices or wedges

1 medium-size golden beet, peeled, and cut into 1/8”-thick slices

1 small red beet, peeled, and cut into 1/8”-slices

1 large carrot, peeled, and cut into 1/8”-thick slices

2 Tbsp Flying Olive Blood Orange, Lemon Oil, a mild-medium Extra Virgin Olive Oil, or Combination

1 tsp fennel seeds, crushed

¾ tsp dried dill or 1 ½ tsp fresh dill, chopped

1 tsp kosher salt

½ tsp black pepper

2 Tbsp fresh lemon juice


Preheat oven to 450 degrees F.

Pat fish dry with paper towels. Place the fish in the center of a rimmed baking sheet lined with parchment paper. For the whole fillet, arrange oranges, onions, beets, and carrot pieces around the fish. (For individual fillets, roast the veggies separately for 15 minutes). Combine Flying Olive Extra Virgin Oil(s) of choice, fennel seeds, dill, salt, and pepper in a bowl. Drizzle the oil mixture over the fish and vegetables.

Bake whole fillet at 450 for 10-12 minutes (for individual fillets, bake at 400 degrees F for 10 minutes) or until the fish flakes easily when tested with a fork. Internal temperature with an instant read thermometer should be 120-125 degrees. Sprinkle the lemon juice over the fish and vegetables and serve.

Inspired by a recipe in Cooking Light Magazine, December 2017.

Submitted by Barb L.