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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Orange Rosemary Salmon

Orange Rosemary Salmon

Salmon is a nutritional powerhouse and fits perfectly into the Mediterranean Diet providing specific advantages that you won’t get from all fish.


This popular, anti-inflammatory protein provides several impressive health benefits:


  • One of the best sources of omega 3 fatty acids which are considered an essential fat and necessary for your overall wellbeing.
  • Loaded with B vitamins and potassium that helps to control blood pressure
  • High in Selenium, which is a trace mineral that helps to maintain bone health
  • Many studies have shown that when consumed regularly, it may reduce the risk of heart disease
  • And finally, since one’s metabolic rate increases with consumption of high protein foods, it can help with weight management by keeping you feeling full longer.


This quick and easy recipe pairs the fresh, vibrant flavor of oranges with the earthy taste of rosemary. Together with the meatiness of the salmon, it makes for a tasty and satisfying weeknight meal. You can serve it with wild rice and green beans or broccoli which will all gain from that delicious garlicky, orange sauce.


I encourage you to BE BRAVE with this relatively low-calorie protein — it is versatile and quick to cook, and I particularly love it in this citrusy sauce.


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1-2 tablespoons O&V Rosemary Oil *

4 x 6oz salmon fillets

4 cloves of garlic, minced

3 teaspoons O&V Rosmarino Dipper Spice (divided)*

Fresh cracked pepper to taste

¼ cup plus 2 tablespoons chicken broth

2-3 Naval oranges from which we will use:

2 teaspoons orange zest

2/3 cup orange juice

4 slices of orange

1 tablespoon lemon juice

2 tablespoons honey

2 teaspoons cornstarch

Additional orange zest and orange slices for garnish




Season the salmon fillets with two teaspoons of dipper spice and fresh cracked pepper. Mix together the orange zest, orange juice, lemon juice and honey in a bowl or measuring cup


Heat the oil in a large sauté pan over medium heat. Place 2 salmon fillets skin side down in the oil. Cook for 5-6 minutes so the skin gets crisp and golden, then turn over for 1 minute and remove. Repeat with additional salmon fillets and remove from pan.


Add sliced oranges, garlic and remaining dipper spice to the pan, sauté 30-60 seconds till fragrant, and add ¼ cup chicken broth. Simmer till reduced by half. Add the orange juice mixture.


In a small bowl whisk together the remaining 2 tablespoons of stock with the cornstarch. Add to the pan, and bring to a boil. Taste, and season as needed with salt and pepper, and drizzle over the salmon. Garnish with additional zest and serve with an orange slice


Total Time: 30 minutes

Serves 4



* Yes, as always, I love using the products from our Oil & Vinegar franchise. In this case, the Rosemary oil adds a nice layer of flavor to start and the Rosmarino dipper is a tasty easy spice mix for everything from this recipe, to flavoring potatoes and is usually featured on my Thanksgiving turkey. It is a nice combination of garlic, rosemary, thyme, and oregano. Feel free to substitute products, just remember, that the better the ingredients, the healthier and tastier the dish.




Categories: Entrees, Seafood, Dairy-Free, Gluten-Free, Rosemary, Orange, Salmon, Rosemary EVOO, Rosmarino Dipper, Weeknight Dinner


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