Down Under Salmon with Citrus Saffron Sauce Over Greens
Elevate your dinner table with this vibrant and flavor-packed Down Under Salmon with Citrus Saffron Sauce Over Greens. Perfectly seared salmon fillets, seasoned with orange zest and black pepper, are draped in a luxurious citrus saffron sauce that balances the brightness of orange and lemon with the subtle elegance of saffron. Served over a refreshing medley of baby spinach, peppery arugula, and thinly sliced red onion, this dish is garnished with toasted almonds for a satisfying crunch. Ready in under 40 minutes, it’s the ultimate healthy yet indulgent recipe for seafood lovers. Perfect for special occasions or a gourmet weeknight meal, this salmon recipe pairs beautifully with white wine or sparkling water infused with citrus.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon orange zest
- 0.5 cup orange juice
- 0.25 cup lemon juice
- 1 tablespoon honey
- 0.5 teaspoon saffron threads
- 0.5 cup heavy cream
- 4 cups baby spinach
- 4 cups arugula
- 0.5 cup red onion, thinly sliced
- 0.25 cup sliced almonds, toasted
Instructions
Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, and orange zest.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the orange juice, lemon juice, honey, and saffron threads. Stir to combine and simmer for 5-7 minutes until the liquid reduces slightly.
Lower the heat and stir in the heavy cream. Simmer for an additional 3-4 minutes, whisking continuously, until the sauce thickens. Adjust seasoning with salt and pepper, if needed.
In a large mixing bowl, combine baby spinach, arugula, and red onion. Drizzle with 1 tablespoon of olive oil and toss to coat.
To assemble, divide the greens evenly among four plates. Place a cooked salmon fillet on top of each bed of greens. Spoon the citrus saffron sauce over the salmon and sprinkle with toasted sliced almonds for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 36.6 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
