Citrus Glazed Salmon with Spinach Salad

Winter citrus is the centerpiece of this colorful supper. Orange and maple glazed salmon is a nutritional powerhouse; an orange vinaigrette brightens a spinach, salad with green beans and pecans.

Citrus Glazed Salmon with Spinach Salad

Wine Pairing:

Chardonnay or Viognier

Active Time:

Total Time:

30 Minutes



  • 8 oz carrots
  • 2 oz shallot
  • 0.5 oz parsley
  • 5 oz spinach
  • 4 oz green beans
  • 5 oz orange

Spice Mix

  • ¼ cup orange juice
  • ¼ cup evoo
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 garlic clove
  • 1/8 tsp black pepper
  • ¼ salt

Proteins and More

  • 1 lb salmon
  • 3 oz pecans
  • 2 oz goat cheese

Pantry Items

  • 1 tbsp butter
  • ½ tsp salt
  • ⅛ tsp black pepper

1: Prepare Carrots

  1. Peel carrots. Chop in ½” pieces. Mince shallots. De-stem parsley leaves and mince.

  2. In a small pot, boil carrots until tender, about 10 minutes. Drain and set aside.

  3. Melt 1 tbsp butter in a medium saute pan over medium-low heat. Add minced shallot and cook until soft, about 2 minutes.

  4. Add carrots, parsley and 1/4 tsp salt. Toss and cook for 3-4 minutes until glazed with butter.

2: Make the Salmon

  1. Preheat broiler and move rack approximately 6-8 inches from the top.

  2. With ends of an orange pointing out, cut three ¼” round slices. Set slices aside.

  3. Place salmon on baking pan. Season with 1/4 tsp salt and ⅛ tsp pepper to taste. Pour glaze over fish. Place three orange slices in a line to garnish top of salmon.

  4. Broil salmon until opaque and flakey, approximately 6-8 minutes.

  5. Remove from oven and let sit.

3: Blanch green beans and assemble salad:

  1. Snap the stem ends from green beans. Fill a large bowl with ice water.

  2. Boil green beans until tender, 3 minutes. Drain and put green beans into the ice water. Drain again and set aside.

  3. In large bowl add spinach and green beans. Season with ¼ tsp salt and ⅛ tsp black pepper. Add 1 tsp vinaigrette per serving, or as desired. Toss to combine.

4: Serve:

Slice and plate salmon. Place spinach salad alongside salmon and garnish with pecans and feta cheese. Add a few spoonfuls of carrots next to the salad.

Chefs Tips: Avoiding the Glaze

If you are strict about your sugar intake and would like to avoid the glaze, simply apply the spice mix and cook according to the recipe. Salmon can also be pan-fried, by placing the seasoned side down in a saute pan with 1 tbsp olive oil. Cook for 4 minutes, carefully flip, and cook an additional 4 minutes or until opaque and flakey. Use the orange slices to squeeze over the salmon for a touch of bright citrus flavor.