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Citrus & Rosemary Salmon

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: citrus, dairy free, gluten-free, rosemary, salmon
Servings: 4 servings
Calories: 473kcal


  • 3 oz salmon
  • 1/2 tsp black pepper, ground
  • 5 medium clementine
  • 1 tsp rosemary, fresh
  • 1/2 medium onion
  • 1 medium zucchini
  • 1/2 head cabbage
  • 2 tablespoon olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper, ground
  • 4 new potatoes, red or white


  • Preheat oven to 400 degrees. Spray a 13X9 inch baking dish with cooking spray. Place salmon in dish. Season with pepper. Slice one clementine into quarter slices. Squeeze juice of 2 quarters over salmon. Then place thinner slices of that remaining clementine on top of salmon, followed by sprigs of rosemary. Bake for 20 minutes or until fish is flakey.
  • Heat large skillet (or wok) over low-medium heat. Slice onion into rings, cut zucchini into 1/2 in slices, chop cabbage. Place a small amount of oil into the pan, cook vegetables for 8-9 minutes or until zucchini is tender.
  • Cut new potatoes in half and boil potatoes in a medium sized pot until soft. Approximately 10 minutes.
  • Serve salmon with potatoes, vegetables and the remaining Clementines.


Calories: 473kcal | Carbohydrates: 54g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 262mg | Fiber: 9g | Sugar: 17g