Description
A quick and zesty meal featuring crispy baked salmon fillets with a sweet-tart orange glaze, served over steamed rice or quinoa with mixed vegetables. Perfect for a nourishing, balanced dinner ready in 30 minutes.
Ingredients
2 salmon fillets (6 oz each)
1/4 cup fresh orange juice
1 tbsp grated orange zest
1 tbsp soy sauce (preferably low-sodium)
1 tbsp honey
1 tsp fresh ginger, minced
1 clove garlic, minced
1 cup basmati rice or cooked quinoa
1 cup mixed steamed vegetables (e.g., broccoli, carrots, snow peas)
1 tbsp sesame seeds
1 green onion (sliced, for garnish)
1/2 cup red cabbage (shredded, optional)
Cucumber slices (optional)
1 tsp vegetable oil
Instructions
Rinse salmon fillets and pat dry. Place on a baking sheet lined with parchment paper
Preheat oven to 375°F (190°C)
In a small bowl, whisk together orange juice, zest, soy sauce, honey, ginger, and garlic to create the glaze.
Brush half the glaze over the salmon fillets
Bake for 10-12 minutes. Brush remaining glaze on top and return to oven for 4-5 minutes, or until crispy and flaky.
Meanwhile, cook basmati rice according to package instructions. Steam mixed vegetables for 5-7 minutes until tender
Toss rice with sesame seeds and arrange in bowls. Top with salmon, vegetables, green onion, and optional cucumber slices or cabbage for crunch.
Notes
Substitute basmati rice with cooked quinoa for a gluten-free option.
For extra sweetness in the glaze, add 1 tsp maple syrup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.