Ingredients
2 to 4 Salmon Fillets (wild caught) about 6 oz each
Extra Virgin Olive Oil
Pepper to taste
1/2 cup Tequila Lime Salsa (or any salsa that you prefer)
1 Tangelo or Tangerine, peel and pith removed, sectioned
1 Blood Orange (or any type of orange you prefer), peel and pith removed, sectioned
Directions:
1)Preheat oven to 375.
2)Place salmon skin side down on a lined baking sheet (aluminum foil or parchment paper)
3)Drip olive oil over the fillets and pepper to taste
4) Combine salsa, orange sections and tangelo sections. Stir, and then spoon evenly over filets
5) Bake for 10 minutes, or until cooked through
We served this with purple potatoes, baked in a casserole dish with rosemary, olive oil and garlic powder, steamed purple cauliflower and steamed broccoli. The potatoes take about 45 minutes, so be sure to start them first (at 375).