By JJ Virgin

Citrus Roasted Salmon


January 3, 2024

2 servings


1 tbsp extra-virgin olive oil

1 tsp lemon zest

1 tsp lime zest

½ orange, juiced

1 clove garlic, minced

¼ tsp sea salt

¼ tsp smoked paprika

1 tsp dill weed, chopped

1 tsp coconut aminos

10 oz wild sockeye salmon (2 5-oz pieces)


1Add all ingredients except for salmon to a large bowl and whisk until well blended.

2Cut one slit into the skin side of the salmon. Add salmon (flesh-side down) into the marinade. Marinate for 30 minutes, then flip over right before cooking.

3Place a sauté pan on the stove on medium heat. Place salmon skin-side down and cook for 5 minutes. Turn heat down to low, flip salmon over, and cook for 5-7 more minutes.

4Turn heat off and place each salmon on a plate. Serve with a side salad or your favorite roasted vegetables.

5Store in the refrigerator for up to 2 days in an airtight container.


Nutrition Facts

Sugar 4g
Total Fat21g
Total Carbohydrates6g
Dietary Fiber1g