Orange salmon: juicy and perfect for a delicious dinner

Place the salmon cutlet on a cutting board and clean it. Cut one side and roll it up. Tie with kitchen thread.
In a small bowl, add the orange (juice), honey, soy sauce and chili flakes and mix.

Add olive oil to the pan covered with parchment paper and place the salmon cutlets. Add the prepared marinade and add a slice of orange on each piece.

Add the rosemary figs and transfer to the oven. Bake at 190°C/374°F for 20 minutes.
Peel and cut the orange into slices. Mix cornstarch with water to prepare later.

Combine butter, rosemary, sugar, salt and chili flakes in a saucepan. At the end, add the cornstarch and mix until thickened.
Add a few spoons of sauce and place a piece of salmon on top.