Cara Cara Orange Salmon & Lentil Bowl

This delicious Cara Cara orange salmon and lentil bowl is an awesome, healthy weeknight meal. You're going to love how quick and easy it is to make. It's ready in 20 minutes and full of flavor. 

Cara Cara Orange Salmon & Lentil Bowl | This Healthy Table
Cara Cara Orange Salmon & Lentil Bowl

What are Cara Cara oranges?

Have you ever tried Cara Cara oranges? They are absolutely delightful! They've got a gorgeous internal color (pinkish-orange) and they're sweeter and less acidic than a typical navel orange. Cara Cara oranges have the same external color and shape as navel oranges - most are grown in California and they’re at their peak between December and April.

I also use Cara Cara oranges in this delicious panzanella recipe.

They pair so well with the creamy lentils and the bright green flavors of the chard. I love how fresh and healthy this dinner is. I crave meals like this during the winter. I've been on a lentil kick lately and I've really enjoyed adding them to salads or as sides with meals like this. They're filling, slow carbs - so while they satiate, they don't lead to a sugar crash. 

Cara Cara Orange Salmon & Lentil Bowl | This Healthy Table

I hope you enjoy this delicious and quick meal! 

Yield: 2 servings

Cara Cara Orange Salmon & Lentil Bowl

This Cara Cara orange salmon & lentil bowl is a delicious, healthy, and easy meal!

prep time: 12 minscook time: 8 minstotal time: 20 mins


  • 2 (4 to 6 ounce) salmon fillets
  • Cara Cara oranges
  • 2 tablespoons brown sugar
  • 1 bunch Swiss or rainbow chard
  • 2 cups cooked brown or green lentils
  • pinch of salt & pepper
  • optional topping - microgreens


  1. Preheat the oven to 425 degrees F.
  2. Combine the juice of one Cara Cara orange, brown sugar, pinch of salt and pepper in a bowl and whisk to combine.
  3. Pat the salmon fillets dry. Drizzle half the orange juice mixture over the fillets, reserving the rest for later.
  4. Roast salmon for 6 to 8 minutes or until it easily flakes with a fork or reads 145 degrees F on an instant-read thermometer.
  5. Heat the olive oil in a large skillet and cook the chard until wilted. Season with a pinch of salt and pepper.
  6. Slice the remaining oranges into rounds. Place half the oranges, chard, lentils, and a salmon fillet on each plate. Drizzle with remaining orange juice. Serve immediately!



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*You can either cook up some lentils for this recipe or use Melissa's steamed lentils like I did!

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