Baked citrus salmon recipe

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  • Dairy-free
  • Healthy
  • Low-fat
  • Nut-free






10 min


25 min

Succulent salmon and juicy oranges: the perfect combination for an easy, super-healthy and tasty lunch or dinner.


  • 200g (7oz) packet baby corn, carrots and mangetout
  • 4tbsp olive oil
  • 2tbsp soy sauce
  • 400g (14oz) can chickpeas
  • 4 x 200g (7oz) salmon steaks
  • 2 oranges, halved
  • Handful fresh parsley, chopped (optional)


  • Cut the baby corn and carrots in half lengthways and place in a large roasting tin with the mangetout, olive oil, soy sauce and chickpeas. Mix well.

  • Season the salmon and place on top of the vegetables. Add the orange halves, cut side up.

  • Cover loosely with foil and bake at 220°C (425°F, gas mark 7) for 10 mins. Uncover and cook for a further 8-12 mins.

  • Squeeze the juice from the orange halves over the salmon before serving. Sprinkle with a little fresh parsley, if desired.

Top tip for making Baked citrus salmon

Don't fancy salmon? This recipe works just as well with other fish steaks.

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