Break out of the routine with this colorful and tasty dish that is ready in 25 minutes!
- 1 can (11 oz.) Mandarin oranges in light syrup, divided
- 1/4 cup less-sodium soy sauce
- 1 tbsp. pure honey
- 2 tsp. light brown sugar
- 1 1/2 lb. fresh salmon fillet, cut crosswise into 4 equal pieces
- 1/2 tsp. salt, divided
- 3/4 tsp. freshly ground black pepper, divided
- 1/2 red bell pepper, thinly sliced into rings
- 1/4 cup thinly sliced red onion
- 1 tsp. finely chopped fresh rosemary leaves plus sprigs for garnish, divided (optional)
- 1/2 tsp. chopped fresh Italian flat-leaf parsley leaves
- Preheat oven to 375°F. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray. Reserve 2 tablespoons syrup from oranges. Drain oranges and set aside.
- In medium bowl, combine 1 tablespoon reserved syrup, soy sauce, honey and brown sugar. Place salmon pieces, skin side down, in prepared dish and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Drizzle soy sauce mixture over salmon. Bake 15 to 18 minutes or until internal temperature of thickest portion of salmon reaches 145°F.
- Meanwhile, in clean medium bowl, stir together remaining 1 tablespoon syrup, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add bell pepper, onion, 1/2 teaspoon rosemary, parsley and oranges; toss until well combined.
- Divide salmon amongst 4 dinner plates; sprinkle with remaining 1/2 teaspoon rosemary. Evenly top salmon with bell pepper mixture and garnish with rosemary sprigs, if desired. Spoon sauce remaining in bottom of baking dish over salmon to serve, if desired.
371 CALORIES Per Serving
SATURATED FAT: 4G