Sweet Citrus Baked Salmon

My husband and I just kind of ‘winged-it’ last night creating a new salmon recipe and it was soooo delicious. I hope you like it.

Step: 1

Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.

Step: 2

Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.

Step: 3

Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.

Step: 4

Preheat oven to 400 degrees F (200 degrees C).

Step: 5

Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.

Step: 6

Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.

Per Serving: 273 calories; protein 25.2g; carbohydrates 27g; fat 6.8g; cholesterol 50mg; sodium 134.6mg.

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