Orange-glazed Roasted Salmon
4 tablespoons olive oil
2 to 3 navel oranges
1 1/2 teaspoons salt
2 large bulbs fennel
2 lbs salmon fillet
6 ounces spinach linguine
1 teaspoon salt
preheat oven to 400 degrees
- coat 16 X 10 pan with olive oil
- grate 1 tablespoon orange zest, squeeze fruit to get 1/2 cup juice
- whisk juice, zest, tablespoons olive oil and salt
- trim fennel, and mince 2 tablespoons feathery leaves
- cut fennel bulbs lengthwise into quarters, discard cores
- slice fennel into thick slices
- toss in half of juice/zest mixture
- roast in oven 20 minutes or until golden
- clear space in center of pan and lay salmon diagonally in pan, skin side down
- drizzle remaining juice/zest mixture over salmon
- roast 15 minutes longer
- while salmon is baking, boil and drain linguine
- toss pasta in 1 tablespoon olive oil
- top pasta with salmon and fennel and drizzle with pan juices
