Summer Salmon

Nicole Medina was the winner from Florida in the 2013 Healthy Lunchtime Challenge recipe contest. Since orange is Florida’s state fruit, Nicole and her aunt created this dish using orange in the sauce for salmon.

Servings: 2


  • 1 orange, juiced
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon honey
  • 1 teaspoon French's® Classic Yellow Mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1 (6 ounce) skinless salmon fillet
  • 1/4 cup whole wheat linguine
  • 6 spears of asparagus, chopped
  • 1/4 medium onion, chopped
  • 1 clove garlic, minced
  • 4 sprigs fresh parsley, leaves removed and chopped
  • 2 fresh basil leaves, thinly sliced
  • 1 teaspoon freshly grated Pecorino cheese


  • 1 In a small bowl, whisk together the orange juice, 1 tablespoon olive oil, honey, and mustard.
  • 2 Season the salmon with salt and pepper.
  • 3 In a medium sauté pan over moderate heat, warm 1 tablespoon olive oil. Add the salmon and cook for 4 minutes. Flip the salmon over and continue to cook until the salmon is golden and cooked through, about 4 more minutes. Transfer to a plate to cool.
  • 4 In a medium pot of boiling salted water, cook the pasta until al dente, about 5 minutes. In the same pot, blanch the asparagus and continue cooking for 2 more minutes before transferring asparagus to an ice bath. Drain the pasta and move it into a bowl off the side.
  • 5 In a medium sauté pan over moderate heat, warm the remaining 2 teaspoons of olive oil. Add the onion, garlic, parsley, and basil and sauté, stirring occasionally, about 3 minutes. Add the pasta to the mixture and continue to stir for another minute. Remove from heat and plate.
  • 6 Sprinkle with pasta with cheese, season with salt and pepper. Plate the salmon and asparagus along side the pasta.
  • 7 Drizzle the orange sauce over the salmon and enjoy!


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(per Serving)

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