Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette and Sautéed Broccolini with Orange-Panko Crust

Treat your family to a delicious and healthy meal with this Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette and Sautéed Broccolini with Orange-Panko Crust recipe! Your family will thank you for cooking this dinner!

You can enhance this recipe with our Whole Fruit Blood Orange Olive Oil and our Sicilian Lemon White Balsamic.

Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

Ingredients: Serves 4
(Slightly Adapted from The Union Square Cafe Cookbook)


    • 3/4 cup fresh orange juice
    • 1/2 cup balsamic vinegar
    • 2 T. extra-virgin olive oil
    • 1 anchovy fillet, very finely minced (optional)
    • 2 T. finely minced onion
    • 2 tsp. each chopped parsley, basil, and mint
    • 2 T. finely minced orange zest
    • 1/8 tsp. kosher salt
    • Freshly ground black pepper


  • 4 (6-oz) fillets of salmon, skin on or off
  • Kosher salt
  • Freshly ground black pepper
  • 2 T. olive oil


  1. Preheat the oven to 450 degrees F.
  2. Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve.
  3. Season the salmon with salt and pepper to taste. In an oven-proof skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.
  4. Wipe out any remaining olive oil in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.
Sautéed Broccolini with Orange-Panko Crust

Ingredients: Serves 2

    • 8 oz. broccolini or baby broccoli, trimmed
    • Kosher salt
    • 2 T. olive oil
    • 1 T. grated orange zest
    • 1/2 T. finely minced onion
    • Freshly ground black pepper
    • 1/4 cup panko bread crumbs
  1. Bring a pot of water to a boil over high heat. Salt the water and add the broccolini. Blanch for about 2 minutes until tender, but still firm and bright green (do not overcook). Drain the broccolini and immediately immerse in a bowl of ice water to shock the cooking, and retain it’s bright green color. When cool, drain broccolini again, and set aside.
  2. In a small skillet, heat 1 T. olive oil over medium heat. Add the orange zest and onion, and season with salt and pepper. Sauté for 1 to 2 minutes to infuse the flavors into the oil and slightly soften the onion, but do not overcook or the zest will begin to burn. Immediately add the panko to the pan, and sauté for another 2 minutes until the panko turns golden brown. Remove from the skillet and set aside.
  3. In a large non-stick skillet over medium heat, add the remaining 1 T. olive oil. Add the blanched broccolini, season with salt and pepper, and sauté for about 4 to 5 minutes until the broccolini is heated through and is starting to lightly brown on some sides. It should still be bright green with some browning. Do not overcook. It should still have a bite to it at the thicker end of the stem. Remove the broccolini to serving dishes and top with the orange-panko mixture. Serve immediately.

Recipe and photo from: under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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