Yields4 ServingsPrep Time10 minsCook Time19 minsTotal Time29 mins
2tsporange zest
4tbspjuice, from an orange
2tbsplemon juice
2tbsplime juice
2tbsphoney
1tbspapricot preserves
2tspponzu sauce
¼tspground coriander
¼tspground ginger
4(4- to 5-oz.) salmon filets, skin on
1lbasparagus
6tri-colored mini peppers, seeded and sliced in half lengthwise
1tspolive oil
Sesame seeds (optional)
1
Preheat oven to 400°F. Line a 12×18-inch rimmed baking sheet with parchment paper.
2
For the glaze, in a small saucepan whisk together orange zest, orange juice, lemon juice, lime juice, honey, preserves, ponzu, coriander and ginger; bring to boiling over medium-high heat. Reduce heat; simmer 7 minutes or until reduced by half, stirring occasionally. Remove from heat.
3
Place fillets on one half of baking sheet; brush fillets with half the glaze. Snap off tough ends of asparagus, and peel stalks. Place asparagus and peppers in a single layer on other half of baking sheet. Drizzle with oil, season with salt and pepper to taste, and toss to coat.
4
Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are crisp-tender, brushing occasionally with remaining glaze. Transfer fillets and vegetables to a platter, sprinkle fillets with sesame seeds (if desired), and serve.
Make it a meal: Serve with an avocado and cherry tomato salad sprinkled with sesame seeds.
Culinary: Citrus Juice Yields
1 orange yields approximately 3 tablespoons juice
1 lemon yields approximately 2 tablespoons juice
1 lime yields approximately 2 tablespoons juice
Nutrition: Salmon Salmon is very popular because it’s well suited to a variety of cooking methods and seasonings, and is rich in Omega-3 fatty acids.
Make it Gluten Free: Dependent on using a Gluten Free ponzu sauce.
Ingredients
2tsporange zest
4tbspjuice, from an orange
2tbsplemon juice
2tbsplime juice
2tbsphoney
1tbspapricot preserves
2tspponzu sauce
¼tspground coriander
¼tspground ginger
4(4- to 5-oz.) salmon filets, skin on
1lbasparagus
6tri-colored mini peppers, seeded and sliced in half lengthwise
1tspolive oil
Sesame seeds (optional)
Directions
1
Preheat oven to 400°F. Line a 12×18-inch rimmed baking sheet with parchment paper.
2
For the glaze, in a small saucepan whisk together orange zest, orange juice, lemon juice, lime juice, honey, preserves, ponzu, coriander and ginger; bring to boiling over medium-high heat. Reduce heat; simmer 7 minutes or until reduced by half, stirring occasionally. Remove from heat.
3
Place fillets on one half of baking sheet; brush fillets with half the glaze. Snap off tough ends of asparagus, and peel stalks. Place asparagus and peppers in a single layer on other half of baking sheet. Drizzle with oil, season with salt and pepper to taste, and toss to coat.
4
Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are crisp-tender, brushing occasionally with remaining glaze. Transfer fillets and vegetables to a platter, sprinkle fillets with sesame seeds (if desired), and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.