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Looking for a fresh and flavorful dinner that feels fancy but comes together in 30 minutes? This seared and roasted orange glazed salmon is simple, citrusy, and absolutely delicious. Pair it with creamy coconut rice and sautéed snap peas for a full meal that’s weeknight-friendly and dinner guest–approved.

Whether you’re cooking for your family or just want something a little different midweek, this balanced meal hits all the right notes—sweet, savory, and vibrant.

Orange Glazed Salmon

For Salmon:

• 1 lb salmon fillets (4 pieces, skin-on or skinless)
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste
• 1 small orange, thinly sliced (for topping)

For Orange Glaze:

• 1/2 cup fresh orange juice (about 1 large orange)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon cornstarch + 1 teaspoon water (optional, for thickening)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Pat salmon fillets dry and season both sides with salt and pepper.
3. Heat olive oil or butter in an oven-safe skillet over medium-high heat.
4. Place salmon skin-side up (if skin-on) and sear for 3–4 minutes until golden.
5. Flip and sear the other side for 2 minutes.
6. Place thin slices of orange over each salmon fillet.
7. Transfer the skillet to the oven and roast for 6–8 minutes, or until the salmon flakes easily with a fork and reaches 145°F internally.
8. In a small saucepan over medium heat, combine orange juice, honey, soy sauce, and garlic.
9. Bring to a simmer and let it cook for 3–4 minutes.
10. If you want a thicker glaze, stir in the cornstarch + water slurry and simmer 1–2 more minutes, until glossy.
11. Remove salmon from the oven. Discard orange slices or serve them as garnish.
12. Drizzle the warm glaze over each fillet just before serving.

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Easy Coconut Rice

Ingredients:

• 1 cup jasmine rice (or basmati)
• 1 cup canned coconut milk (full-fat or light)
• 1 cup water
• ½ teaspoon salt
• Optional: 1 teaspoon coconut oil for extra richness

Directions:

1. Rinse the rice under cold water until the water runs clear (helps prevent stickiness).
2. In a medium saucepan, combine rice, coconut milk, water, salt, and coconut oil (if using).
3. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and serve warm.

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Sautéed Snap Peas with Garlic

Ingredients:

• 12 oz snap peas, trimmed
• 1 tablespoon olive oil or avocado oil
• 2 cloves garlic, minced
• Salt & pepper to taste
• Optional: squeeze of lemon or sprinkle of sesame seeds

Directions:

1. Heat oil in a large skillet over medium-high heat.
2. Add snap peas and sauté for 3–4 minutes until bright green and crisp-tender.
3. Add garlic and cook 1 more minute, stirring frequently to avoid burning.
4. Season with salt, pepper, and a squeeze of lemon if desired. Serve immediately.

Click HERE for a Downloadable Recipe Card!

0:00–5:00 – Start the Coconut Rice

• Rinse the rice and add to a saucepan with coconut milk, water, and salt.

• Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes.
  ✅ Hands-off once it’s simmering.

5:00–10:00 – Prep Salmon + Sauce

• Pat salmon dry, season, and slice your orange.

• Mix ingredients for the orange glaze and set aside.

• Preheat oven to 400°F and heat skillet for searing.

10:00–15:00 – Sear the Salmon

• Sear salmon 3–4 minutes on one side, then flip and sear 2 minutes.

• Add orange slices on top and transfer to the oven to roast (6–8 minutes).
  ✅ Salmon finishes around the 23-minute mark.

15:00–20:00 – Make the Orange Glaze

• While the salmon is in the oven, simmer glaze ingredients in a small saucepan.

• Thicken with cornstarch slurry if desired.

20:00–25:00 – Sauté the Snap Peas

• In a skillet, heat oil and sauté snap peas until crisp-tender.

• Add garlic, season, and finish with lemon if desired.

25:00–30:00 – Finish & Serve

• Fluff the coconut rice.

• Remove salmon from oven, discard orange slices or use as garnish.

• Drizzle glaze over salmon.

• Plate everything and serve warm.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!