This one pan dinner, with a ten minute cook time, is an easy, quick and healthy meal with a thirty minute total time.
2 Sunburst navel oranges
1 yellow bell pepper
1 red bell pepper
¼ cup olive oil
1 pound skinless salmon fillet
Salt and pepper
¼ cup pitted black olives, thin sliced
Slice salmon into four, four ounce fillets. Grate two tablespoons of orange zest, then slice oranges into eight wedges per orange. Slice or chop the bell peppers into small sections. You can adjust the flavor profile by altering the ratio of orange to bell pepper. We favor more orange and less bell pepper.
Toss together the orange zest, wedges, bell peppers, and olive oil. Arrange half of the mixture on a shallow baking pan in an even layer. Top with the salmon fillets. Place the remaining orange and bell pepper mixture on top of the salmon fillets. Then season vegetables and salmon, to taste, with salt and pepper.
Heat broiler, with rack eight inches from flame or electric element. Broil until vegetables are browned in spots and salmon is opaque throughout, eight to ten minutes. Sprinkle with the thin sliced well drained olives just before serving.
Healthy serving for four.
Less than 300 calories per serving.
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Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257