Salmon is seared, then roasted over citrus slices and topped...

Salmon is seared, then roasted over citrus slices and topped with citrus and fresh herb dressing (March 2022) Credit: Marge Perry

The weather is finally changing, and I’ve got my eye out for little green nubs to appear in the soil. Too soon? I don’t care—it’s been a long winter and we could all use a bit of fresh, colorful lightness.

Perfectly seared salmon is finished in the oven on a bed of citrus slices and topped with the bright, clean flavors of a fresh herb dressing.

The dinner is fast and easy to make, chockfull of nutrients, and quite, um, useful for those of us who dream of the day in the not-too-distant future that we might actually slip on shorts and a bathing suit.

Salmon with Citrus and Fresh Herbs

Use a nonstick skillet that can go in a 400-degree oven, or cast iron.

3 tablespoons fresh orange juice

1 tablespoon fresh lime juice

½ teaspoon Dijon mustard

1 teaspoon fresh oregano, chopped

1 tablespoon fresh parsley, chopped

4 (6-ounce) pieces skinless salmon filet

½ teaspoon salt

1/8 teaspoon black pepper

1 tablespoon olive oil

4 thin slices orange

8 thin slices lime

1. Preheat the oven to 400 degrees. Combine the orange juice and lime juice in a bowl. Whisk in the mustard, oregano and parsley. Set aside.

2. Season the salmon with the salt and pepper.

3. Heat the olive oil over medium high in a large oven-proof nonstick or cast iron skillet. Add the salmon, skinned side facing up, and cook without moving until it is beautifully browned, about 6-7 minutes. Gently transfer to a plate. Place the orange and lime slices down in the pan in rows of three and return the salmon to the skillet on top of the slices, with the browned side facing up. Place the skillet in the oven and cook the salmon another 4-5 minutes, or to desired degree of doneness. Serve with the citrus dressing spooned over the top.

Makes 4 servings

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