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Baked Salmon Fillets with Orange and Cucumber Salad

4 servings


Dairy Free Gluten Free Low Sodium

Nutritional Facts Per Serving

30.9 g
17.3 g
2.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 433
  • Fat 26.8 g
    • Saturated   4.7 g
    • + Trans 
  • Cholesterol 84 mg
  • Sodium   85 mg
  • Carbohydrate 17.3 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 30.9 g
    • Vitamin A 5 %
    • Vitamin C 112 %
    • Calcium 8 %
    • Iron 9 %


Preheat the oven to 375 degrees F.
Combine the lemon juice, 1 Tbsp. orange juice, 2 Tbsp. olive oil, oregano, cumin, salt and pepper in a medium bowl. Add the cucumber, orange and onion and toss to combine. Cover and refrigerate until needed.

Place the salmon on a non-stick or parchment paper-lined baking pan. Drizzle with the 1 Tbsp. olive oil and 2 Tbsp. orange juice; season with salt and pepper. Bake 15 minutes, or until cooked through. Set a piece of salmon on each of 4 plates and serve the salad alongside.

Serving Suggestions

Use a recipe from our website collection to create a rice dish to serve with the salmon, such as Rice Pilaf with Leeks, Red Pepper and Mushrooms, or Brown Rice and Mushroom Pilaf.

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