Citrus-Roasted Salmon

Citrus-Roasted Salmon

Elegant and oh-so simple, this main dish cooks up in under an hour.

3 clementines, divided
1 lemon, sliced
8 sprigs thyme, plus 1 tablespoon thyme leaves
1 (3-pound) skin-on salmon fillet
2 1/2 tbsp. pure honey
1 tbsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper
1. Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down.

2. Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes.

3. Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.

Lemon belongs to the group of citrus fruits, which includes orange, tangerine, grapefruit and others. It is cheap, easily accessible and versatile. It is especially useful when it comes to your health. This yellow fruit contains not only vitamin C, but also other vitamins (vitamin B, riboflavin) and minerals such as potassium, calcium, phosphorus, magnesium. Lemon also contains proteins and carbohydrates.
Lemon peel is very useful, because it is rich in vitamin P and phytocidal substances, which kill microbes. The bark also contains essential oils that are useful for: normalizing blood pressure, lowering cholesterol levels, preventing atherosclerosis, strengthening the immune system, headache, nausea, exhaustion, improving memory and concentration.