Tropical Fruit Roasted Salmon
This tropical fruit roasted salmon brings a whole new meaning to peak season freshness. Get ready to be blown away by these Summer flavors!
Servings: 4
Calories: 337kcal
Ingredients
- 1.5 lbs Sockeye filet
- ¼ tsp sea salt
- ¼ tsp white pepper
- 3 strawberries thinly sliced
- 1 small mango thinly sliced
- 1 golden kiwi peeled and thinly sliced
- 1 blood orange quartered, then sliced 1/4" thick slices
- 2 tbsp avocado oil
- 2 tbsp radish sprouts optional
- 2 tbsp fresh basil chiffonade
- 2 tbsp fresh mint chiffonade
Instructions
- Preheat the oven to 375.
- Add the sockeye filet to a baking sheet. Season with the salt and pepper. Top with the fresh fruit. Drizzle the avocado oil over the fruit.
- Cook 13-16 minutes, depending on the thickness of the fish. You will know know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
- Remove from oven and top with your sprouts, basil, and mint. Serve immediately!
Notes
You can use olive oil instead of avocado oil.
For extra pizazz, lightly drizzle with balsamic vinegar before serving.
Nutrition
Calories: 337kcal | Carbohydrates: 8g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 221mg | Potassium: 917mg | Fiber: 1g | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 24.9mg | Calcium: 29mg | Iron: 1.5mg
