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Baked Salmon Recipe from Frontier Natural Products Co-op

Sweet Orange Baked Salmon

When we asked Amie Valpone of The Healthy Apple to develop a baked salmon recipe for us, she was inspired by the light sauce she often sees on fish in restaurants.

Amie Valpone

The Incredible Lightness of Seasoning

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

"Everyone who tried this dish raved over it!" says Amie. "It combines two ingredients that can be found nearly anywhere — fresh salmon and hummus — to make a tasty dish that's light enough for summer, yet satisfying enough for fall and winter."

  • Prep Time: 15 minutes
  • Cook Time: 25 - 30 minutes
  • Total Time: 40 - 50 minutes
  • Serves: 4


  • 1 cup uncooked quinoa
  • 4 tablespoons plain hummus
  • 4 salmon fillets (4-6 ounces each)
  • 2 tablespoons extra-virgin olive oil
  • juice of 1 large orange
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon Frontier Original Organic Seafood Seasoning
  • 1/3 cup finely chopped fresh cilantro
  • 1 large red bell pepper, seeded and diced
  • 1/4 teaspoon fresh orange zest
  • 1/3 cup pumpkin seeds
  • 1/4 teaspoon crushed red pepper
  • 3 cups fresh mixed salad greens


  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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