We made it with Calivirgin Lusty Lemon Olive Oil
Servings: 4 | Prep Time: 15 min | Total Time: 25 min
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INGREDIENTS
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INSTRUCTIONS
Salmon:
- 4 salmon filets (approx. 6 oz each)
- 8 tsp honey
- 8 tsp flour
- 2 tbsp Calivirgin Lusty Lemon Olive Oil
- Sea salt and pepper, for seasoning
The Salsa:
- 1 large hass avocado, diced
- 1/3 cup red onion, chopped
- 1 tsp naval orange zest, after zesting
- 2 small navel oranges, peeled and segmented after zesting
- 1 tsp lime zest, juice lime after zesting
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 3 tbsp cilantro, chopped
- Sea salt and pepper, for seasoning
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Preheat oven to 350 degrees. Working with 2 salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with 1 tsp honey and rub over salmon to evenly cover, then sprinkle tops with 1 tsp flour and spread to cover.
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Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil, once oil is hot add 2 salmon fillets to pan and cook until bottom is golden brown, about 2 minutes. While they cook, sprinkle tops of fillets in pan with salt and pepper then drizzle and rub top with 1 tsp honey and 1 tsp flour. Carefully rotate salmon and cook until bottom is golden, about 2 minutes longer. Repeat process with remaining 2 fillets.
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Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated oven until cooked through, about 7 - 10 minutes longer (cook time will vary depending on thickness of salmon). Serve warm with citrus avocado salsa
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The Salsa: Add all ingredients to a medium bowl and gently toss, while seasoning with salt and pepper to taste.
Lusty Lemon Olive Oil
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RECIPE NOTES
Recipe courtesy of Jaclyn at Cooking Classy