Blood Orange Salmon with Fresno Chili Roasted Veggies, and Citrus Guacamole

This has been my go-to weeknight recipe this winter/early spring because 1. blood oranges have been in abundance and on sale and 2. it is healthy, quick and easy. I have made it almost every week since February and I’m still not bored of it so that is a SIGN of greatness. Amp up the amount of chili for extra heat and feel free to snack on the guac while you wait for your salmon to bake.

BloodOrangeSalmon.jpeg

Total time: 40 minutes
Serves: 2 - 4
Difficulty level: Easy


You’ll need:

For the salmon:
1 - 1.5 lbs Salmon (I try to go for the Sockeye when available)
1 head or 2 - 3 cups broccoli florets
1 medium-large sweet potato diced, or 1 - 2 cups diced potato
1 Blood orange, cut into 1/8 “ slices (or you can use a regular orange)
1 shallot, minced
2 cloves garlic, minced
6 tablespoons melted, salted butter (or oil, but I like to use butter because I like how it tastes with the dill)
1 Fresno chili pepper, diced
1 teaspoon dried dill
1/2 teaspoon salt
1/2 - 1 teaspoon Aleppo or black pepper
Juice of 1 lemon

For the citrus guacamole:
2 small to medium avocados or 1 extra large avocado
1 blood orange or regular orange, diced
1 green onion, diced
1/4 teaspoon garlic powder
salt and pepper to test (I like a lot of it)

Let’s do it!

  • In a small bowl, whisk the melted butter, lemon juice, dill, Aleppo or black pepper, minced garlic and minced shallot.

  • In a large bowl, toss the broccoli, sweet potatoes and Fresno chili in half of the melted butter mixture until evenly coated. Transfer this mixture to a greased or parchment paper lined baking dish and spread into a single layer. I use a 9x13.

  • Place the salmon filets in the same pan and pour the remaining butter mixture directly onto the filets. Use a pastry brush or spoon to evenly distribute the mixture. Top the filets with with the blood orange slices.

  • Bake salmon and veggies at 425 degrees for 25 - 30 minutes or until salmon flakes when prodded with a fork. If the salmon or the veggies start browning too quickly, top with foil for the last 5 - 10 minutes.

  • While the salmon is baking, make your citrus guac. Start by mashing the avocado with a fork in a small bowl. I like to leave some chunks of avo so its a loose mash. Then add the rest of the ingredients except the citrus and stir to combine. Add diced orange and stir briefly so as not to complete mash the citrus.

  • Serve the guac on top of or alongside the salmon and veggies.


Amy LarsonComment