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If you like salmon, you’ll love this recipe. To prepare this incredible Baked Salmon with Olives and Almonds, begin by marinating the salmon with the intense flavors of GOYA® Naranja Agria – Bitter Orange Marinade. Once marinated, season and place it on orange slices and then bake it until it flakes easily near the edges. Meanwhile, prepare a mixture of GOYA® Manzanilla Olives Stuffed with Minced Pimientos, GOYA® Sofrito, and GOYA® Extra Virgin Olive Oil, a touch of orange juice, almonds, and parsley. Top salmon with this mixture and garnish with parsley and serve with lemon slices. An easy and delicious recipe!
Ingredients
1
skin-on salmon side (2 lb.)
1 bottle (24 oz.)
GOYA® Naranja Agria - Bitter Orange Marinade
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1 tsp.
Sazón GOYA® with Saffron
3
large oranges, sliced, plus 1 orange, juiced, divided
¾ cup
GOYA® Manzanilla Olives Stuffed with Minced Pimentos, drained and halved
¼ cup
GOYA® Sofrito
¼ cup
sliced almonds
2 tbsp.
chopped fresh parsley, plus more for garnish
Lemon wedges, for serving
Directions
Step 1
In large container with lid, combine salmon and marinade. Massage marinade into salmon to cover completely. Marinate at least 30 minutes, or up to 1 hour. Discard marinade.
Step 2
Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Place orange slices on the prepared baking sheet in the shape of the salmon side. Pat salmon dry with paper towels and place, skin-side-down, on orange slices. In small dish, stir together Adobo and Sazón. Brush salmon with 1 tbsp. oil and season with Adobo mixture.
Step 3
Bake for about 15-20 minutes, or until salmon flakes easily around edges and reaches desired doneness.
Step 4
Meanwhile, in medium bowl, combine olives, orange juice, sofrito, almonds, parsley and remaining oil. Season with Adobo, to taste. Top salmon with olive mixture and garnish with additional parsley. Serve with lemon wedges and enjoy.
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