I was discussing salmon recipes with one of my sweet coworkers recently. She hit the nail on the head when she said, "Sometimes a little lemon is really all you need." Today's salmon recipe is lemon plus some blood orange as noted on Friday. Herbs and citrus of any kind always make fish delicious and this was no exception!
I have to confess a really dorky fangirl moment. When I posted the Slow Cooker Short Ribs recipe on TCK's Instagram, I tagged Real Simple magazine. They liked the post. I had one of those squeal-and-flap-my-arms-wildly moments. Internally, of course.
Today's recipe is also inspired by Real Simple's Salmon Fillet With Citrus And Thyme, though I swapped the blood oranges for the regular oranges. The preparation is so simple - drizzle and season your fish, slice your citrus fruit, toss them and your herbs all over the top, and then bake until your salmon is done.
I paired this with a caprese-style quinoa that I saw on my girl Tess' blog. I had some of the mini mozz balls in my fridge from stuffing meatballs and went to town. You're, of course, surprised that I also had asparagus in my fridge and tossed that in as a green component of the salad.
This is one of those perfect (to me) weeknight meals - you're totally stuffed afterwards, but you're full of healthy proteins and vegetables (with a little cheese for good measure). Naturally I paired this with some chardo and had a big time with the leftovers.