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High-protein baked salmon with orange, rich in omega-3
In season: Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked salmon with orange (170 g) has 342 calories. That works out to 201 calories per 100 g. It contains 3.6 g of carbs, 38.4 g of protein, 19 g of fat and 0.3 g of fiber. Its 5.8 µg of B12 covers 241% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 170 g
342
KCAL / 170G
Carbs
3.6g
· 1% DV
Protein
38.4g
· 77% DV
Fat
19g
· 24% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 45% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 19 g | 24% |
| Saturated fat | 3.57 g | 18% |
| Trans fat | 0.02 g | |
| Sodium | 116 mg | 5% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 0.3 g | 1% |
| Protein | 38.4 g | 77% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 170 g | 342 kcal |
| 1 ounce (medium) | 85 g | 171 kcal |
| 100 g | 100 g | 201 kcal |
| 1 piece (small) | 120 g | 241 kcal |
| 1 cup (diced) | 140 g | 281 kcal |
| 1 serving (half) | 150 g | 302 kcal |
| 1 piece (large) | 230 g | 462 kcal |
| 1 serving (large) | 250 g | 503 kcal |
Calculated from 201 calories per 100 g.
Arrange salmon portions in a baking dish, then add orange juice, thin orange slices, olive oil, and black pepper. Bake until the flesh turns opaque and separates easily with a fork; remove it promptly to keep it moist.
Yes, orange pairs well with baked salmon with orange because its bright, sweet-tart flavor balances the salmon’s rich taste. Fresh herbs such as dill or parsley and a little black pepper complement the combination without masking it.
Yes, leave the skin on and place the salmon skin-side down for baked salmon with orange. The skin helps protect the flesh from direct heat, and you can lift the cooked fish away from it when serving.
Baked salmon with orange is done when the center is opaque and the flesh separates into flakes with gentle pressure from a fork. Check the thickest part; continuing to bake after that point can make the fish dry.
Yes, blood oranges work in baked salmon with orange and give the dish a deeper citrus aroma and color. Their flavor may be less sweet than that of some regular oranges, so taste the juice before adding extra seasoning.
Yes, you can wrap the salmon with orange slices and a little juice in foil before baking. The enclosed packet traps steam, giving you tender fish and a light citrus cooking liquid to spoon over it at serving.
You can assemble baked salmon with orange shortly before cooking, but avoid leaving raw salmon in orange juice for a long time. The acidity can alter the fish’s texture; add the citrus close to baking instead.
Asparagus, green beans, broccoli, and roasted carrots all pair well with baked salmon with orange. Choose vegetables that can roast alongside the fish or serve a crisp green salad to balance the salmon’s rich texture.
Yes, a small amount of orange marmalade can glaze baked salmon with orange, but it is sweeter and thicker than fresh juice. Thin it with a little water or citrus juice, and apply it near the end so it does not scorch.
Reheat baked salmon with orange gently in a covered oven-safe dish with a spoonful of water or orange juice. Stop as soon as it is warmed through; prolonged or high-heat reheating makes the salmon tough and dry.
Vitamins
B12
5.78µg · 241% DV
B3
14.28mg · 89% DV
Vitamin D
17.34µg · 87% DV
B6
1.33mg · 78% DV
Minerals
Selenium
53µg · 96% DV
Phosphorus
417mg · 60% DV
Iodine
51µg · 34% DV
Potassium ⭐
649mg · 19% DV
Sodium
116mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 calories in 1 piece (medium) (170 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked salmon with orange combines salmon fillets with orange juice, slices or zest and cooks them in the oven. It is a flexible home-style preparation rather than a dish with one universally agreed place of origin; herbs and seasonings vary from kitchen to kitchen.
The fish turns tender and moist, while orange brings a bright, gently sweet-tart note. Serve it as a main course with greens, roasted vegetables or a grain, whether you are cooking a weeknight dinner or a simple meal for guests. It is protein-rich, with 22.6 g of protein per 100 g. For a lighter plate, keep added oil modest and pair it with a generous salad or vegetables.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.57g
MONOUNSATURATED
7.14g
POLYUNSATURATED
4.93g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.