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 about 20 minutes and full of flavor.
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.
The orange-glazed salmon pairs so well with the creamy lentils and the bright green flavors of the chard. I think you'll love how fresh and healthy this dinner is.
One of the best things about this dish is how hearty it is - the lentils make it incredibly filling. They're slow carbs - so while they satiate, they don't lead to a sugar crash.
Ingredients
To make this easy salmon recipe, you'll need:
- 2 (4 to 6 ounce) salmon fillets
- 3 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
How to Make An Orange Salmon Bowl
This recipe is ready in less than 25 minutes (seriously!). Here's how to make it:
- Preheat the oven to 425 degrees F.
- Combine the juice of one Cara Cara orange, brown sugar, pinch of salt and pepper in a bowl and whisk to combine.
- Pat the salmon fillets dry. Drizzle half the orange juice mixture over the fillets, reserving the rest for later.
- 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.
- Heat the olive oil in a large skillet and cook the chard until wilted. Season with a pinch of salt and pepper.
- 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!
More Great Fish Recipes
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Orange Salmon and Lentils
This Cara Cara orange salmon and lentil bowl is a delicious, healthy, and easy meal!
Ingredients
- 2 (4 to 6 ounce) salmon fillets
- 3 Cara Cara oranges
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 bunch Swiss or rainbow chard
- 2 cups cooked brown or green lentils*
- pinch of salt & pepper
- optional topping - microgreens
Instructions
- Preheat the oven to 425 degrees F.
- Combine the juice of one of the Cara Cara oranges, brown sugar, pinch of salt, and pepper in a bowl and whisk to combine.
- Pat the salmon fillets dry and place them on a baking sheet or in a roasting pan. Drizzle half the orange juice mixture over the fillets, reserving the rest for later.
- 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.
- Meanwhile, heat the olive oil in a large skillet and cook the chard until wilted. Season with a pinch of salt and pepper.
- Peel and slice the remaining oranges into rounds. Place half the oranges, chard, lentils, and a salmon fillet on each plate. Drizzle with remaining orange juice and serve immediately.
Notes
*I used Melissa's steamed lentils for this recipe. I recommend this recipe for homemade lentils as well.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 604Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 50mgSodium: 304mgCarbohydrates: 81gFiber: 22gSugar: 33gProtein: 36g
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