Ingredients
Ingredient Checklist
4 oranges
3 limes
1 (3-lb.) skin-on salmon fillet, pin bones removed
2 tablespoons unsalted butter, melted
2 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
4 tablespoons unsalted butter, cubed
¼ cup chopped fresh dill, divided
Directions
Step 1
Preheat oven to 400°F. Slice 1 orange and 1 lime into 1/4-inch thick rounds.
Step 2
Place salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush salmon with melted butter. Sprinkle with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Cover loosely with aluminum foil. Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes.
Step 3
Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice). Strain juice into a stainless-steel saucepan. Bring to a boil over medium-high, reduce heat to medium, and simmer until reduced to about 2/3 cup, about 10 minutes. Remove from heat. Stir in cubed butter, 2 tablespoons of the dill, and remaining salt and pepper.
Step 4
Place salmon on a platter; sprinkle with remaining dill. Serve with sauce How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
