The combination of pink, red, and orange hues and the tart, slightly sweet flavors of winter citrus are
beautiful. The preparation is simple, but the result is show-stopping! Serve it hot, at room temperature, or even cold — that’s the best part about this protein. It’s incredibly versatile for a luncheon, dinner al fresco garden, or a cozy meal indoors. You can even grow this to become a salad with greens and a vinaigrette!

Prep Time: 20 minutes | Makes 4 servings


  • Four 6-ounce salmon fillets
  • 1 blood orange, sliced into 1/4-inch halves (with skin on)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 grapefruit, sliced into whole 1/2-inch rounds (with skin removed)
  • 1 blood orange, sliced into whole 1/2-inch rounds (with skin removed)
  • 1/4 cup pomegranate seeds
  • Sea salt
  • Fresh herbs, minced, to garnish (mint, basil, thyme, whatever you have!)


Preheat oven to 400 degrees. Place salmon fillets skin-down on a parchment paper-lined baking sheet. Meanwhile, pour olive oil and honey into two separate dishes.

Place blood orange halves in a pattern atop each salmon fillet. Then, using a pastry brush, brush each fillet top and sides with olive oil, followed by honey. Sprinkle each fillet with sea salt.

Roast salmon in the oven for 12-14 minutes (depending on your preference). To serve, create a bed of whole grapefruit and blood orange slices. Place a salmon fillet on each plate, then garnish with pomegranate seeds and fresh herbs.

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at