Lemon and Thyme Salmon with Blood Orange Salsa

Lemon and Thyme Salmon with Blood Orange Salsa

 

Lemon and Thyme Salmon with Blood Orange Salsa

Lemon and Thyme Salmon with Blood Orange Salsa

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Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: salmon

Ingredients

  • 4 6 to 8 oz Salmon fillets wild-caught
  • 2 lbs Blood Orange segments
  • 1 Lemon zest
  • 1/4 cup Lemon juice fresh
  • 1 Lime zest
  • 1/2 Red onion diced
  • 3 stalks Celery diced
  • 1/4 cup Cilantro, fresh chopped
  • 1 tbsp Thyme, fresh chopped
  • 1/2 cup Orange or apple juice unsweetened

Instructions

  • Combine blood orange segments, juice & zest of lime, red onion, celery, & cilantro in a bowl and refrigerate until time to serve.
    Combine lemon juice & zest, thyme, and orange or apple juice.
    Pour over salmon fillets in a resealable bag or container and marinate 15 minutes.
    Adjust oven rack so that salmon will be 6-8 inches from the top element.
    Preheat broiler 10 minutes. Line a baking sheet with foil or parchment paper.
    Remove salmon from marinade and place on baking sheet. If salmon fillets have skin, lay them skin side down.
    Discard remaining marinade. Broil 9-12 minutes until opaque throughout and segments flake apart easily.
    Serve with salsa and a side salad or asparagus.
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