January 16, 2019

Serves 6

Reset: Suits phases 2-4
Great Shape: protein, fruit, fat


1 kg skinless salmon fillet (or more for left-overs)
extra-virgin olive oil
2 blood oranges, 1 sliced and 1 not 
2 lemons, 1 sliced and 1 not
1 chilli, thinly sliced
salt and freshly ground black pepper
1 bunch fresh dill


  1. Preheat the oven to 180°C. Place the salmon on a foil-lined baking tray, drizzle with olive oil, then top with zest and juice from the unsliced orange and lemon. Scatter the chilli slices over the salmon and season with salt and pepper. Roast until salmon is just cooked through, about 22 minutes.
  2. Carefully transfer the salmon to a serving platter, pouring any remaining oil from the roasting pan over the top. Scatter the thinly sliced orange and lemon over and around the salmon, then garnish with dill sprigs. 
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