In a medium bowl, combine 1 tablespoon of orange zest with the juice squeezed from the leftover orange segments (about 2 tablespoons), and red wine vinegar. Season with salt and pepper.
Gradually drizzle in ¼ cup of olive oil while whisking to emulsify the dressing.
Add chopped mint, dill, thinly sliced fennel bulbs, and red onion to the bowl with the dressing.
Add orange segments to the bowl. Gently toss until everything is well coated with the dressing.
Preheat oven to 425 degrees.
In a small bowl, mix together the remaining 1 tablespoon of orange zest, cumin, coriander, paprika, and chili flakes.
Place the salmon pieces on a parchment-lined baking sheet. Drizzle olive oil over each piece and season with salt and pepper.
Rub the spice mixture evenly over each salmon piece.
Bake in the preheated oven for about 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Divide the prepared Orange Fennel Salad among plates.
Place the roasted spiced salmon on top of the salad.
Garnish with fennel fronds and Parmesan cheese if desired.
0 servings
Ingredients
Directions
In a medium bowl, combine 1 tablespoon of orange zest with the juice squeezed from the leftover orange segments (about 2 tablespoons), and red wine vinegar. Season with salt and pepper.
Gradually drizzle in ¼ cup of olive oil while whisking to emulsify the dressing.
Add chopped mint, dill, thinly sliced fennel bulbs, and red onion to the bowl with the dressing.
Add orange segments to the bowl. Gently toss until everything is well coated with the dressing.
Preheat oven to 425 degrees.
In a small bowl, mix together the remaining 1 tablespoon of orange zest, cumin, coriander, paprika, and chili flakes.
Place the salmon pieces on a parchment-lined baking sheet. Drizzle olive oil over each piece and season with salt and pepper.
Rub the spice mixture evenly over each salmon piece.
Bake in the preheated oven for about 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Divide the prepared Orange Fennel Salad among plates.
Place the roasted spiced salmon on top of the salad.
Garnish with fennel fronds and Parmesan cheese if desired.