This orange and rosemary roasted salmon recipe is so easy and you can use any citrus and any herb you want. I used cara cara oranges and rosemary, but you could use lemon and thyme, or meyer lemons and marjoram, or lemon/lemon verbena — the combos are endless. Make this super easy roasted salmon recipe when you want to prepare a flavorful salmon dinner that is impressive + requires little effort.
Honestly, this recipe is just super easy and super delicious.
I’m a big fan of braising, and while this isn’t technically a braise, one can say it’s inspired by braising with the higher content of liquid than just relying on pure convection/dry heat roast. The citrus and rosemary kind of infuses the olive oil with herbiness, so you get hints of it in the final product.
Drizzle a bit of that lovely orange-rosemary oil on top of the roasted salmon when you serve it.
Slow roasting salmon is the way to go for this orange and rosemary roasted salmon dish
This citrus roasted salmon recipe uses good salmon, a pinch of Hawaiian pink salt, a lot of olive oil, 1 citrus of your choice, and about a palmful of rosemary.
All you have to do is combine these ingredients in a roasting pan, and roast in your oven at 325F for about 30 minutes.
Orange Rosemary Roasted Salmon (Healthy, Easy, Low Carb)
- 24 ounces salmon
- 1 orange
- 2 tablespoons of chopped rosemary
- 2 teaspoons of kosher salt or Hawaiian pink salt if you have it
- 1/2 cup of olive oil depending on how big your pan is and how much fish you’re working with
- Preheat the oven to 325F
- Place into a baking dish + season your salmon fillets with about 1/2 teaspoon of kosher salt per fillet
- Slice 1 orange into 1/2″ half moons and pour into your baking dish
- Sprinkle 2 tablespoons of chopped rosemary on top
- Pour 1/2 cup of olive oil over the whole thing
- Bake for 30 minutes
- Serve with a drizle of the citrusy rosemary-y oil on top!