Cooking Wright with Donna: Let's Bring Summer Back with Citrus

Cooking Wright with Donna: Let’s Bring Summer Back with Citrus

Cooking Wright with Donna: Let's Bring Summer Back with Citrus

Hi Foodie Friends,

Winter has finally decided to show it’s face.  Cold, snowy weather makes indoors your favorite place.  Let’s bring a little Summer back into your kitchen with Baked Salmon with a Citrus Salsa and a Lemon Arugula Salad.

By looking outside, you wouldn’t realize citrus fruits are in season.  Bright and zesty fruits are at their peak.  Grapefruits are at their sweetest while lemons are at their juiciest.  Oranges add a sunny brightness to Winter eating.  We can’t forget our limes.  I love the zest of a lime or lemon, brings such flavor and I swear it’s always a missing component in some recipes.  A  Zester is a necessity in everyone’s kitchen.  The zest will bring your dish alive.  All this talking about these fruits are making me thirsty.  Anyone craving a fruity Sangria on this cold day?

Baked Salmon is easy to pop in the oven.  At this day and age we are looking for easy, healthy meals for our family.  I decided to use some of my lemon and limes and make a citrus salsa to add some fun to my dish.

Arugula.  One of my favorite greens.  Every time I think Arugula, I think of Steve Martin in My Blue Heaven.  “It’s a veg-e-ta-ble.”  In his strong Italian New York accent.   There is no doubt that Arugula makes any salad have a little pop.  Peppery lettuce with fresh lemon juice, a little salt and pepper.  I added chick peas to my salad and little sliced onion.  A bit more pop won’t hurt.

Since we are counting the days to Summer, let’s start by giving this recipe a try.  Very healthy and easy to make, you will love how this dish will bring you the ray of sunshine you were looking for.  Here’s the recipe.


1 lb. Salmon Fillets

2 Lemons ( one for zest and juice, one for slicing)

1 Lime (for juice)

1 Large Tomato Diced

1/2 Small Onion Diced

1 tbsp. Dill

1 tsp. Salt and Pepper

1 pkg. Fresh Arugula

2 tbsp. Olive Oil


Preheat oven at 400 degrees.  Cut two piece of aluminum foil and lay flat side by side on a cooking sheet and set aside.

In a mixing bowl, add the arugula and fresh squeezed lemon juice.  A little salt, then toss. Set aside.

In another mixing bowl, add tomatoes, onions, seasonings  and oil. Add zest of one lemon and juice of a lime.  Stir until mixed. Place the salmon into the foil sheets.  Slice one lemon and lay two slices on top of the salmon.  Spoon salsa over top, fold the foil around the salmon, leaving some space inside for steam.

Bake for 12-15 minutes until salmon is fully cooked.

Serve with Arugula Salad.


The views and opinions expressed in Cooking Wright with Donna and by Donna Wright are not necessarily those of The Ballston Journal Online, it’s employees or subsidiaries.

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I'm a Realtor's Wife and Mom of three girls. I love to cook and wine is my best friend. Come into my kitchen and let me share wonderful, home cooked recipes with you. And wine of course.

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