Winter Citrus Salmon

The combination of pink, red, and orange hues and the tart, slightly sweet flavors of winter citrus are beautiful. The preparation is simple, but the result is show-stopping! Serve it hot, at room temperature, or even cold — that’s the best part about this protein. It’s incredibly versatile for a luncheon, dinner al fresco garden, or a cozy meal indoors. You can even grow this to become a salad with greens and a vinaigrette!

Prep Time: 20 minutes | Makes 4 servings

Ingredients:

q Four 6-ounce salmon fillets q 1 blood orange, sliced into 1/4-inch halves (with skin on) q 2 tablespoons olive oil q 2 tablespoons honey q 1 grapefruit, sliced into whole 1/2-inch rounds (with skin removed) q 1 blood orange, sliced into whole 1/2-inch rounds (with skin removed) q 1/4 cup pomegranate seeds q Sea salt q Fresh herbs, minced, to garnish (mint, basil, thyme, whatever you have!)

Directions:

Preheat oven to 400 degrees. Place salmon fillets skin-down on a parchment paper-lined baking sheet. Meanwhile, pour olive oil and honey into two separate dishes.

Place blood orange halves in a pattern atop each salmon fillet. Then, using a pastry brush, brush each fillet top and sides with olive oil, followed by honey. Sprinkle each fillet with sea salt.

Roast salmon in the oven for 12-14 minutes (depending on your preference). To serve, create a bed of whole grapefruit and blood orange slices. Place a salmon fillet on each plate, then garnish with pomegranate seeds and fresh herbs.