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Citrus Glazed Sockeye Salmon
Santé, cœur

Citrus Glazed Sockeye Salmon

By:Larry's Catch 4.79(51 reviews)

Citrus-glazed wild sockeye salmon with roasted vegetables. Bright, fresh, and perfectly balanced for an easy sheet pan dinner.

TIME
TIME
35 min
SERVINGS
SERVINGS
4 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingrédients

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  • 1 lb Larry's Catch Wild Sockeye Salmon, cut into 4 fillets
  • Salt and pepper, to taste
  • 1 tbsp olive oil (for salmon)
  • 1/4 cup fresh orange juice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Zest of 1 orange
  • 1/2 tsp fresh ginger, grated (optional)
  • 1 cup baby carrots
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 tbsp olive oil (for vegetables)
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
  • Whisk together orange juice, lemon juice, honey or maple syrup, Dijon mustard, orange zest, and grated ginger to make the citrus glaze.
  • Place salmon fillets on one side of the baking sheet, drizzle with olive oil, and season with salt and pepper.
  • Arrange carrots, bell pepper, and zucchini on the other side, drizzle with olive oil, season, and toss to coat.
  • Brush salmon generously with the citrus glaze, reserving some for basting.
  • Bake for 15–20 minutes, brushing with remaining glaze halfway through, until salmon flakes easily and vegetables are tender.
  • Serve with roasted vegetables and garnish with extra zest or fresh herbs if desired.

Nutrition Values

Per serving (200 g)
  • Calories: ~340 kcal
  • Protein: ~40 g
  • Total Fat: ~14 g
  • Saturated Fat: ~2.5 g
  • Omega-3 Fatty Acids: ~2.5–3 g
  • Carbohydrates: ~12 g
  • Fiber: ~2 g
  • Sugars: ~8 g (from citrus and honey/maple)
  • Sodium: ~240 mg (varies with seasoning)
  • Cholesterol: ~80 mg

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