A very special thanks to Land & Sea for sponsoring this post!
Ben’s dad sent us this amazing cut of salmon, in addition to some pieces of individually portioned steaks a few months back, and I am embarrassed to say that the salmon has been in our freezer ever since! I can’t believe that I waited this long to do something with it… I supposed you could say I was waiting for the “perfect time” to amaze you all with my recipe-age and come up with some new and exciting.
The thing is, this salmon was so high-quality, I didn’t need to come up with anything new or exciting! I decided to let it speak for itself and keep it easy with a simple marinade. I absolutely adore salmon, so why try to make it something else? I used the Rub with Love seasoning that Ben and I got in Seattle on our honeymoon (was that really over three years ago already!?), and added a drizzle of olive oil, lemon juice, and fresh orange slices. That’s it! I love that salmon bakes in the oven so darn fast, too, so by the time I went upstairs and took a quick bath and got back down, the timer was just about to go off and the fish was perfectly flaky.
I served the fish with an easy, throw-together Succotash Salad recipe that I literally had all the ingredients for in my freezer already, some crumbled feta, and cooked quinoa. Plus more oranges! I love the citrusy and smoky flavor from the combination of all these ingredients!
Enjoy!
- For the Succotash:
- 1 cup frozen corn
- 2 cups frozen okra
- 1 cup frozen lima beans
- 1 can diced tomatoes and juice
- 1/2 cup red onion, diced
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- salt and pepper, to taste
- For the Salmon:
- 1 12-16 oz. salmon fillet, thawed (if from frozen)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper, to taste
- Seasoning of your choice (optional- I used the “Rub with Love” seasoning we got on our honeymoon three years ago!)
- 1 sliced orange, cut lengthwise into thin rings
- Quinoa or grain of choice (barley would also work well!)
- Feta cheese
- In a medium saucepan, combine all ingredients and heat on low until ready to serve (yes, it’s that easy!). You can also mix them all together in a bowl and let them sit in the fridge until you’re ready to plate up the salmon- then just microwave or heat on the stove before serving!
- Preheat oven to 425 deg. Cut salmon into 4 individual portions.
- Place salmon on a foil lined pan sprayed with cooking spray.
- Drizzle salmon with olive oil and lemon juice, followed by salt and pepper and any seasoning you’re using. Top with orange slices (I squeezed a little of the juice onto the fish too).
- Bake at 425 for 20 minutes or until fish flakes easily with a fork.
- Serve with succotash, quinoa (or grain of choice), and feta.
Have a great week!
Claire Tastes 
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