Salmón a la italiana con salsa de naranja

Ingredientes

• 4 6 oz. wild caught skin-on salmon filets
• 1/2 large red pepper, seeded and sliced
• 1 large sliced shallot
• 1 pint rainbow gourmet cherry tomatoes
• 2 medium naval oranges*
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• pinch red pepper flakes
• 3 1/2 tbsp. olive oil
• orange zest
• 3 minced garlic cloves
• sea salt, to taste
• pepper, to taste
• chopped basil for serving

Preparación

1. 1

   Preheat oven to 400 f and pat the salmon filets dry with paper towels.

2. 2

   Season with salt and pepper.

3. 3

   In a 9 x 13 baking dish, arrange the red pepper, tomatoes and shallot around the sides of the pan, leaving room for the salmon in the middle.

4. 4

   Rub the spice mixture evenly on the salmon and place fish skin side down in the baking dish.

5. 5

   Pour the juice on the vegetables (not on the salmon), and bake for 12-15 minutes until an internal temperature of 125 is reached for medium.

6. 6

   Remove from the oven and let the fish rest for three minutes as you plate the colorful vegetables, then top them with the fish and chopped basil.