Give salmon a winter makeover with fresh citrus, fennel and avocado by slow roasting it for a hands off dinner or healthy lunch for the week!
We’re now three weeks into the New Year – how’s that kickstart to a healthy new you going?
Tough? Yeah, it’s hard for me to.
I’m generally a good eater but this job of mine puts temptation in front of me probably a little more often than most people. It’s a struggle to remember to eat vegetables at meals other than dinner time. I can’t be the only person that has that problem though right? Not to mention planning a week of healthy-ish dinners without falling to the lure of the Mexican restaurant around the corner or a few slices of pizza.
One thing that you can pretty much always find on my dinner rotation is salmon but I admit I’m a little boring with it. It’s quick, it’s easy, it’s healthy.
There had to be a way to make it exciting again and I found it when I discovered Tessemae’s Dressing and Marinade. I first came across them when visiting my in-laws last summer, my father-in-law always eats a big salad with every dinner and had a few varieties of Tessemae’s set out at the table. Curiosity got the best of me and I grabbed a bottle.
This is the real deal you guys! All the dressings (which can equally be used as a marinade) are olive oil based, use real ingredients that you recognized from your own pantry, are sugar free, dairy free, gluten free, vegan, paleo and now Whole30 approved. As someone who is admittedly a snob about bottled dressing and hasn’t purchased any in years, I was thrilled to find someone that was making something I’d happily give my seal of approval. Just ask my husband, I’m kind of picky.
Now with a few bottles in hand at my home, it was my turn to have some fun.
I wanted to go the marinade route and also try slow roasting my salmon. What I love about slow roasting fish is that it’s completely doable for a weeknight meal! Fish should not marinade for longer than 30 minutes, pretty much the time you need to prep the ingredients needed and that so-called “slow-roasting”? Yup, just another 25-30 minutes in the oven.
Dinner may not necessarily get on the table in 30 minutes but most of your time is hands off and at the finish you have a healthy dinner that’s delicious and full of flavor. I think it’s a worthy compromise, don’t you?
To learn more about Tessemae’s visit them on Facebook, Twitter, Pinterest and Instagram.
- 1 1/2lb salmon fillet
- 1/2 cup Tessemae's Lemon Garlic Dressing and Marinade
- 1 fennel buld, trimmed and sliced - fennel fronds saved
- 1 blood orange, sliced
- 1/4 grapefruit, sliced
- 1 lemon sliced
- 1/2 cup extra virgin olive oil
- kosher salt and black pepper
- 3 cups baby arugula
- 1/2 hass avocado, sliced
- Heat your oven to 275 degrees
- Place the salmon in a roasting dish and cover with the lemon garlic marinade. Let sit at room temperature for 25-30 minutes.
- While the salmon is marinated, prep the fennel and citrus.
- Arrange the feel underneath the salmon and around the sides and arrange the citrus around the salmon. Season with salt and pepper and pour over the olive oil.
- Roast the salmon for 25 minutes (check at 20 minutes if you prefer your salmon rare to medium-rare).
- Remove from the oven and let sit for about 5 minutes.
- Toss the arugula with 2 tablespoons of Tessemae's Lemon Garlic Dressing and arrange on a large platter.
- Break the salmon into chunks and place on top of the arugula with the fennel, citrus and avocado slices.
- Meal can be served warm or cold.
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This post is sponsored on behalf of Tessemae’s. As always all opinions are my own and thanks for supporting brands that I work with.
This is such a gorgeous dinner! So bright, fresh and delicious!
This is so gorgeous and colorful! I love using my slow cooker too!
This roasted salmon looks gorg! I’m loving all that fresh citrus and never tire of fennel. Even though I don’t usually eat salmon I think this recipe could change my mind…
That salad is totally calling my name right now. I really should know better than to look at your blog before I’ve had my lunch… I think the whole office just heard my stomach growling. 🙂
I’m trying to add more fish to my diet this year and eat healthier meals in general, so this recipe is definitely going on the meal plan. Love the combo of salmon and citrus and avocado. So bright and fresh!