Tag: salmon

One Pan Orange Salmon with Sweet Potatoes + Broccoli

One pan orange salmon with sweet potatoes and broccoli is an easy and nutritious weeknight meal that’s ready in just 20 minutes!

One Pan Orange Salmon with Sweet Potatoes and Broccoli

I feel like the second the calendar flipped to September, a switch flipped. It’s cold. It’s getting dark early. Fall feels imminent and I’m not ready.

Don’t get me wrong – I love fall – but the cooler weather and darker evenings make me so tired. I don’t remember ever swapping the grill for the oven this early in the season, and I’m a little nervous about what winter has in store for us this year.

Luckily this one pan orange salmon is easy to throw together and can be made with minimal energy, even on the coldest, darkest nights.

One Pan Orange Salmon with Sweet Potatoes and Broccoli

Salmon is one of my favorite type of fish, and I especially love how easy it is to roast. It only takes 10 minutes and it almost always comes out succulent and flavorful.

(I say always because you really need to buy good salmon. That fish in the photo there? I knew the second I opened the package that it wasn’t going to turn out well. The portions were oddly shaped, pale, and tough. I should have known there was a reason that it was on sale for half off!)

This one pan orange glazed salmon is one of my favorite ways to prepare it lately. The sweet and spicy flavors go great with sweet potatoes and broccoli, so you can cook everything together for a super easy weeknight meal.

One Pan Orange Glazed Salmon with Sweet Potatoes and Broccoli

I got the inspiration to use orange marmalade on salmon from another one of my favorite recipes, 5 ingredient lemon curd salmon. I love how the lemon curd melts into a delicious glaze while the salmon cooks. For this Asian-inspired orange version, I swapped the lemon curd out for orange marmalade and added a splash of soy sauce for depth and some sriracha for a little kick.

I toss some orange segments in with the sweet potatoes and broccoli while they cook. It subtly flavors them and also creates a steamier environment in the oven that give the potatoes a softer texture (think more baked potato, less oven fries).

If you’re not a fan of salmon, this glaze is also great on shrimp. Follow the same instructions, but check them after 6 minutes because they’ll cook a little bit faster than the salmon does.

One Pan Orange Glazed Salmon with Sweet Potatoes and Broccoli

One Pan Orange Salmon with Swee

Serves 4     adjust servings

Ingredients

  • 2 sweet potatoes
  • 1 head broccoli
  • 2 tablespoons olive oil
  • 1 small naval orange
  • 3 tablespoons orange marmalade
  • 1 teaspoon reduced sodium soy sauce
  • 1/2 teaspoon sriracha
  • 4 4-ounce salmon filets
  • 1 tablespoon sesame seeds

Instructions

Heat your oven to 400ºF.

Scrub the sweet potatoes and cut them lengthwise into quarters; slice into 1-inch pieces. But the broccoli into florets. Cut the orange into segments.

Arrange the vegetables on a baking sheet and drizzle with olive oil; mix to coat. Season with salt and pepper. Place the orange segments on top of the vegetables. Bake for 10 minutes.

In a small bowl, combine the marmalade, soy sauce, and sriracha. Remove the baking sheet from the oven and push the vegetables to the sides of the pan to make room for the salmon. Place the salmon on the pan and slather each filet with the marmalade glaze. Return the pan to the oven and bake another 10 minutes, or until the salmon is cooked to your liking. Sprinkle the salmon with sesame seeds. Discard the oranges or, if desired, squeeze the juice over everything.

One Pan Orange Glazed Salmon with Sweet Potatoes and Broccoli

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 469kcal Calories from fat 214
% Daily Value
Total Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 62mg 21%
Sodium 218mg 9%
Carbohydrate 38g 13%
Dietary Fiber 7g 28%
Sugars 17g
Protein 29g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

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Basil Risotto Stuffed Tomatoes

OK, it has been well over a week since I have seen the sun in San Francisco. After a few years of living here, I have accepted that there is no real summer living in this city, but I don’t think I will ever be used to waking up to a cold cloud of fog outside everyday. I shouldn’t even bother straightening/curling my hair, because by the time I reach my work it looks like I just got out of bed. I am as white as a ghost and forgot what summer feels like!

Have you ever made risotto before? I actually had it for the first time when my friend and her sister taught me how to cook it just a few weeks ago. We made a creamy mushroom risotto. I loved it so much that I wanted to try different variations. I love how flavorful this basil risotto is, and it is the perfect filling for stuffed tomatoes! I topped them with NatureBox Tuscan Summer Mix to add a nice crunch factor, as well as some dried fruit and flavor.

5.0 from 2 reviews
Basil Risotto Stuffed Tomatoes
 
Save Print
Prep time
15 mins
Cook time
45 mins
Total
1 hour
 
Type: Main
Serves: 6
Ingredients
  • 1½ cups arborio
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 3 tbsp lemon juice
  • 6 cups low-sodium chicken broth
  • 1 shallot, finely chopped
  • 1 cup basil leaves
  • 2 cloves garlic
  • ½ cup shredded Parmesan cheese
  • ½ cup NatureBox Tuscan Summer Mix http://www.naturebox.com/
  • 6 tomatoes
Instructions
  1. In a large pot, heat 1 tbsp olive oil and butter over medium heat until butter is melted.
  2. Add the chopped shallots and stir for 1 minute.
  3. Add the arborio and stir until slightly browned, about 2 minutes.
  4. Add the lemon juice and stir.
  5. Add the chicken broth 1 cup at a time, after each previous cup has been absorbed. Stir occasionally.
  6. Simmer for 25 minutes uncovered, until all of the chicken broth has been added and absorbed.
  7. In a small food processor or blender, blend the basil, garlic and remaining tablespoon of olive oil.
  8. Add the basil mixture to the pot and stir until well combined.
  9. Remove the risotto from heat and stir in the shredded Parmesan cheese and Tuscan Summer Mix.
  10. Preheat oven to 350 degrees F.
  11. Use a paring knife to cut the tops off of the tomatoes and a spoon to carve out the inside.
  12. Rub the outside of each tomato with olive oil and place in a shallow greased baking dish.
  13. Stuff each tomato with the basil risotto and bake for 15 minutes.
  14. Sprinkle the tops with additional Tuscan Summer Mix and serve warm.
3.2.2089

See this recipe on the NatureBox blog!

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