This recipe is a good choice to include as part of an anti-inflammatory diet. The salmon and olive oil lend wonderful inflammation fighting omega-3 fatty acids to the body. Cumin and turmeric are two great spices to help combat inflammation as well. Including bright fruits such as lemon and orange in the recipe allows for improved intake of anti-inflammatory antioxidants. The fresh herbs in this recipe also contribute their nutritious phytochemicals to the cause.

Makes 6 servings

Ingredients

1 large orange, unpeeled, sliced?1 large yellow onion, halved, thinly sliced?
1 1/2 tablespoons olive oil?
6 each 3-ounce skinless salmon fillets?
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped fresh basil?
1/2 cup 100% orange juice
?1 1/2 Tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 cup thinly sliced scallions

Preparation:
In a small bowl, mix orange juice, cumin, turmeric, green onions, lemon juice and half the fresh herbs, and set aside until needed.

Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Roast until onion is brown and tender, about 20 minutes. Remove from oven. Increase oven temperature to 450°F.

Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper to taste and half of the fresh herbs. Spoon orange and onion slices onto salmon. Roast until salmon is opaque in center, about 8-10 minutes.

Transfer salmon to individual plates or a family style platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.