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.


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