INGREDIENTS
  • 2 lb (1 kg) boneless sockeye salmon filet
  • 3 tbsp (45 mL) canola oil
  • 1/4 tsp (1 mL) black pepper
  • 1 lemon, thinly sliced
  • 2 oranges, thinly sliced
  • 6 sprigs of fresh thyme or rosemary
  • 2 tbsp (30 mL) chopped parsley
  • 2 tbsp (30 mL) chopped dill

DIRECTIONS
  1. Preheat oven to 350°F (180°C). 
  2. Place salmon skin-side down on a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet and drizzle with canola oil. Sprinkle with black pepper. Arrange citrus slices and thyme over the fish. It’s okay if some slices go on the pan. 
  3. Roast for 15-20 minutes, until fish is opaque and breaks apart easily when pierced with a fork. Remove thyme sprigs and garnish with chopped herbs. Serve fish with citrus slices. Accompany with steamed brown rice, wild rice, quinoa or whole grain couscous, and roasted vegetables or large green salad. 

NUTRITIONAL INFO
(4 oz (125 g) salmon)
  • Calories 210
  • Protein 26 g
  • Total fat 11 g
    Saturated fat 1.5 g
    Cholesterol 60 mg
  • Carbohydrates 5 g
    Fibre 1 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 90 mg
  • Potassium 492 mg