Baked Salmon with Olive and Almonds

Name: Baked Salmon with Olive and Almonds
Prep time: 15M
Total time: 35M
Yield: 4 Servings
Ingredients: 1 Baked Salmon with Olive and Almondsskin-on salmon side (2 lb.); 1 bottle Naranja Agria – Bitter Orange Marinade; 3 tbsp. Extra Virgin Olive Oil; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 1 tsp. Sazón with Saffron; 3 Baked Salmon with Olive and Almondslarge oranges, sliced, plus 1 orange, juiced, divided; ¾ cup Manzanilla Spanish Olives Stuffed with Minced Pimiento; ¼ cup Sofrito; ¼ cup Baked Salmon with Olive and Almondssliced almonds; 2 tbsp. Baked Salmon with Olive and Almondschopped fresh parsley, plus more for garnish; Baked Salmon with Olive and AlmondsLemon wedges, for serving

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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® <a title="Bitter Orange Marinade" href="https://www.goya.com/en/products/bitter-orange-marinade/" data-udi="https://goya.com/en/products/bitter-orange-marinade">Naranja Agria – Bitter Orange Marinade</a>. 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® <a title="Manzanilla Olives Stuffed with Minced Pimientos" href="https://www.goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/" data-udi="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos">Manzanilla Olives Stuffed with Minced Pimientos</a>, GOYA® <a title="Sofrito" href="https://www.goya.com/en/products/sofrito/" data-udi="https://goya.com/en/products/sofrito">Sofrito</a>, and GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, 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!

Total Time

35m

Prep Time:15m

Yields:4 Servings

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Ingredients

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.

GOYA® Sazón with Saffron

large oranges, sliced, plus 1 orange, juiced, divided

¾ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , 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

Kitchen View

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.

Products in this Recipe

Naranja Agria – Bitter Orange Marinade

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Sazón with Saffron

Manzanilla Spanish Olives Stuffed with Minced Pimiento

Sofrito

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