Orange Roasted Salmon with Yogurt-Caper Sauce


This week, we started off the week with some healthy salmon, brown rice, and asparagus! This recipe was very fresh and easy to make. You could eat the salmon on its own, but this recipe came with a sauce that was served on the side. I did modify the sauce quite a bit, as I used greek yogurt instead of plain yogurt, which made it a different consistency. I'm placing the original recipe below for the sauce as I feel that will turn out better. Definitely give this is a try when you find fresh salmon and are in the mood to be healthy, but not skimp on the taste! Enjoy!

NOTE: I cut this recipe in half for the salmon, but the sauce remained the same, which is what is listed below.

Ingredients:

1 tb extra-virgin olive oil, plus more for the baking sheet

3 fresh salmon fillets, pin bones removed (I also get the skin removed)

1 tsp fresh grated orange zest, setting aside 1/2 tsp for the yogurt sauce

dash of salt, more to taste

dash of ground black pepper

3/4 cup yogurt (I'd recommend plain, whole-milk yogurt)

2 tb finely chopped flat leaf parsley

1 1/2 tb capers, rinsed, drained and chopped

1 tb fresh orange juice (I added a bit more)

1 bunch of asparagus, trimmed into 1 inch pieces dash of cajun seasoning cooked brown rice (as a side)

Directions:

Place a rack in the center of the oven and preheat the oven to 400 degrees. Lightly oil a rimmed baking sheet. Arrange the salmon, skin side down (if applicable), on the baking sheet. Drizzle the salmon filets with a little olive oil, sprinkle and rub in the zest on each filet, and add a dash of salt of pepper. Let this set aside while the oven preheats.

Combine the yogurt with the 1 tb olive oil, remaining zest, orange juice, capers, and parsley. Add salt and pepper to taste. Set aside. This can be made a few hours in advance and kept in the refrigerator.

Place the asparagus on the baking sheet around the salmon and top with a brush of olive oil and a dash of cajun seasoning. Roast the salmon until mostly cooked through, with a little pink in the center (approximately 10-15 minutes). Serve drizzled with the yogurt sauce. I served this with a side of brown rice as well, which I cooked per the instructions on the box.

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