Roasted Citrus Salmon with Blistered Clementine Salsa

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15 minutes
20 minutes
35 minutes
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What You Need

  • 4 salmon fillets (each about 5 to 6 oz)
  • 3 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1 lemon, thinly sliced
  • 2 Dandy® Clementines, peeled and segmented
  • 1 cup halved cherry tomatoes
  • 2 tbsp finely chopped red onion
  • 1 tbsp finely chopped fresh basil
  • 1 tbsp finely chopped fresh parsley
  • 1 clove garlic, minced
  • Pinch chili pepper flakes

Make It

  1. Preheat oven to 425˚F. Place salmon on parchment paper–lined baking sheet. Brush salmon with 1 tbsp oil; season with 1/2 tsp salt and 1/4 tsp pepper. Place a few Meyer lemon slices over top.
  2. Toss together clementine segments, 1 tbsp oil, 1/4 tsp salt and remaining pepper. Arrange in small baking dish.
  3. Roast salmon for 10 to 12 minutes or until fish just starts to flake. Roast clementines for 8 to 10 minutes or until lightly charred.
  4. Stir together clementines, cherry tomatoes, red onion, basil, parsley, garlic, chili pepper flakes and remaining oil and salt. Spoon over salmon. Garnish with remaining Meyer lemon slices if desired.


  • Substitute grape tomatoes for cherry tomatoes.
  • Roasted Arctic char or halibut can be substituted for the salmon.
  • Serve over sautéed baby spinach if desired.