Our first dinner brings the clear taste of lemon and orange to the richness of salmon. Here we bake it and serve it with risotto that is also lemon tinged. As you bake the fish you can also do the squash so that your meal is ready in minutes. Make the risotto in the microwave while everything else is readied. By the way, this will also work with other fish such as halibut, flounder, swordfish or your own favorite fresh fish.
olive oil cooking spray
4 4-ounce salmon fillets
1/2 teaspoon kosher salt
freshly ground pepper
grated zest of one lemon
1 teaspoon grated orange zest
2 scallions, white and 3 inches green, chopped
1 teaspoon fresh thyme leaves
thin slices of lemon
Preheat oven to 450° F. Line a baking pan with foil and coat the foil with cooking spray.
Place the fish in pan and sprinkle with salt and pepper. Combine zests and place on fish. Top with scallions and herbs. Arrange thin slices of lemon on top of fish.
Cover the baking pan with foil and seal well. Bake until desired doneness. This will depend on the thickness of your fish, approximately 10 minutes per inch of thickness.
Uncover and allow to rest for 5 minutes before serving hot.
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