Sweet Orange Baked Salmon

  • Total Time: 15 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

By topping baked salmon with hummus rather than a sauce, this recipe creates a simple, artful dish that you can have on the table in plenty of time for a weeknight dinner.

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  • 1/4 teaspoon Frontier Organic Chili Powder 1.94 oz.
  • 1/4 teaspoon Frontier Organic Ground Paprika 2.10 oz.
  • 1/2 teaspoon Frontier Organic Original Seafood Seasoning 2.80 oz.
  • 1/3 teaspoon Frontier Organic Whole Pumpkin Seeds 1 lb
  • 1/4 teaspoon Frontier Crushed Red Chili Peppers 1.20 oz.
  • 1/2 teaspoon Frontier Table Grind Sea Salt 5 lb
  • 1/2 teaspoon Frontier Organic Tellicherry Black Peppercorns with Grinder 1.76 oz.
  • 1/3 cup finely chopped fresh cilantro
  • 1 large red bell pepper, seeded and diced
  • 1/4 teaspoon fresh orange zest
  • 3 cups fresh mixed salad greens
  • 1 cup uncooked quinoa
  • 4 teaspoons plain hummus
  • 4 salmon fillets (4-6 ounces each)
  • 2 teaspoons extra-virgin olive oil
  • Juice of 1 large orange


1. Preheat oven to 350 degrees.
2. Rinse quinoa in a fine sieve. Drain and transfer to a medium pot with 2 cups of water and bring to a boil. Cover and reduce heat to simmer until water is absorbed, approximately 15 to 20 minutes. Set aside for 5 minutes. Remove cover and fluff with a fork.
3. Using a knife, spread 1 tablespoon hummus onto the top of each salmon fillet, covering the entire surface. Drizzle olive oil and orange juice over salmon, then season with 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground pepper, chili powder, paprika and Seafood Seasoning. Place salmon, skin side down, on a non-stick baking sheet.
4. Bake for 10 minutes or until salmon is cooked through.
5. Meanwhile, in a large bowl, combine cooked quinoa with cilantro, red bell pepper, fresh orange zest, pumpkin seeds, crushed red pepper, 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
6. Remove salmon from oven; serve warm over mixed greens with a side of cilantro quinoa.


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