Easy Citrus Salmon & Southern Succotash Salad

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.

Easy Citrus Salmon & Southern Succotash Salad

DSC03734

Easy Citrus Salmon & Southern Succotash Salad

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!

Easy Citrus Salmon & Southern Succotash Salad
Recipe Type: Healthy, Fish
Cuisine: Southern, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4
You will LOVE this simple salmon and succotash recipe that comes together in less than 30 minutes!
Ingredients
  • 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
Instructions
  1. 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!
  2. Preheat oven to 425 deg. Cut salmon into 4 individual portions.
  3. Place salmon on a foil lined pan sprayed with cooking spray.
  4. 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).
  5. Bake at 425 for 20 minutes or until fish flakes easily with a fork.
  6. Serve with succotash, quinoa (or grain of choice), and feta.
Southern Succotash

Southern Succotash

Thawed Salmon Fillets with Marinade

Thawed Salmon Fillets with Marinade

Ready to Serve!

Ready to Serve!

Have a great week!

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