🇬🇧Salmon fillets with orange and asparagus baked in foil

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When time is short, what could be better than a simple, healthy recipe? All you need is some salmon, asparagus, an orange, spices and you’re done!

You can find the Italian version here: https://cucinacongaudy.com/?p=2191
You can find the Spanish version here: https://cucinacongaudy.com/?p=2206

⏲️Preparation time: 10 minutes
⏰Baking time: 20 minutes
🍽️Portions: 2

Ingredients:
2 salmon fillets
1 orange
10 asparagus
3 garlic cloves
1 lemon slice
Parsley to taste
Olive oil, salt and pepper to taste

Method:
Cover an oven dish with foil paper and baking paper, add a little oil and place the salmon fillets in it, season with salt and pepper, add a little oil, the garlic cloves and parsley that you have previously chopped, the orange juice, half a slice of lemon in each fillet, and close in the shape of a foil.
Bake at 200° for 20 minutes.

Once cooked, let them to cool for a few minutes and they will be ready to serve❤️.

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Salmon fillets🐟 in orange sauce🍊 (English Version)

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Salmon is rich in omega 3, orange is rich in vitamin C and spinach is rich in iron: the perfect combination for a delicious light, colourful and healthy dish.

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Please find attached here below Italian version: https://cucinacongaudy.com/2021/02/10/filetti-di-salmone%f0%9f%90%9f-in-salsa-allarancia%f0%9f%8d%8a/

⏱ Preparation time: 15minutes
⌚️Cooking time: 10minutes
🐟Portions: 2  

Ingredients for the Salmon:

2 Salmon fillets

1 garlic clove, poached

2 sprigs of rosemary

Extra virgin olive oil, salt and pepper to taste

Ingredients for the orange sauce:

The juice of 2 organic oranges if possible

1 tablespoon of cornstarch

2 tablespoons of extra virgin olive oil

2 tablespoon water

Salt and pepper to taste

Ingredients for the spinach salad:

100 g spinach

1 organic orange

Extra virgin olive oil and salt to taste

Method:

Fry the garlic clove and rosemary sprigs in a pan with some extra virgin olive oil.

 

 Add the salmon salt and pepper to taste, cook over medium/high heat for 3-4 minutes per side.

 

Prepare the orange sauce by adding the oil and cornstarch to a saucepan and stirring until the lumps dissolve, add the water and juice of the 2 oranges, season with salt and pepper to taste, cook until the sauce thickens.

 

Place the spinach in a bowl; peel the orange, remove the white part, cut it into cubes and season with oil and salt.

 

Serve the salmon in a serving dish, lay it on a bed of spinach and orange salad, add the sauce and garnish with julienne-cut orange fillets.