Citrus Baked Salmon with roasted fingerlings potatoes and kumquats in a flavorful citrus marinade. With only 15 minutes of hands on time, this simple easy sheet-pan diner recipe is perfect for busy weeknights! Healthy and Light! Serve it up with the Everyday Kale Salad!
I replace fear and resistance with courage and openness to change in ways that serve me best. ~ Cynthia Shifrin
This flavorful healthy recipe for Citrus Baked Salmon comes together quickly and easily on busy weeknights, yet it is special enough for Sunday Supper. If you can track down seasonal kumquats- usually in season January-March, be sure to use them otherwise feel free to substitute tangerines, Meyer lemons or Mandarins.
By now, you must be sick of me telling you how much I love citrus in winter, but truly, it really does a good job of nudging me away from the edge of winter despair. Ok I’m being a little dramatic here. I love winter, I love snow, but five months of winter is too long!
Citrus helps. Aroma therapy for the soul. Little kumquats are particularly effective. It’s pretty hard to feel anything but joy when you plop one in your mouth. So if you do find kumquats, make sure to get a few extra, just for plopping. And feel the corners of your mouth turn upward.
For those of you unfamiliar with a kumquats- they are tiny little citrus fruits the size of a grape. The peel and seeds are edible, and when they are ripe, they are perfect balance between sweet and tart. Kind of like the healthiest candy on earth. They originate from China but grown in California, Florida and Mexico.
They add a unique and delightful flavor to the recipe and when roasted they get even sweeter while their peel and flesh gets more tender.
The nice thing about this recipe is the oven does half the work. While the fingerlings are roasting, make the flavorful citrus marinade for the salmon. Once the fingerlings are fork tender, nestle in the salmon and bake another 10-12 minutes, turning the oven down.
Hope you are having a happy week. Let me know what you think about the Citrus Baked Salmon below… I hope you like it!
A simple easy dinner- serve this up with the Everyday Kale Salad!
Related: Simple Sheet Pan DinnersPrint
Citrus Baked Salmon with Kumquats and Fingerlings
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: fish, gluten-free, sheet pan dinner
- Method: baked, roasted
- Cuisine: northwest
- 1 lb fingerling potatoes, halved
- 1–2 tablespoons olive oil
- 3 shallots, cut into wedges
- 1 1/2 cups kumquats, halved ( or 2 tangerines, mandarins, meyer lemons, sliced)
- generous pinch salt and pepper
- 1 lb salmon – skinless, and portioned into 4, 4 ounce pieces
- a few thyme sprigs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 garlic cloves, finely minced ( use a garlic press)
- zest from one orange, divided
- juice from one orange, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon cayenne
- Preheat oven to 425F ( you will turn this down later in recipe)
- Place potatoes, shallots, and kumquats on a parchment– lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well and spread out. Bake 20-25 minutes, or until potatoes are fork tender.
- While the potatoes are roasting, make the citrus marinade. Stir the olive oil, honey, garlic, 1/2 of the orange zest, 2 tablespoons of the orange juice, salt, pepper and cayenne in a small bowl. Place the salmon in a shallow bowl and pour the marinade overtop, turning salmon to coat all sides. Leave on the counter.
- When the potatoes are fork tender, give them a quick toss and nestle the salmon in between the potatoes, drizzling any remaining marinade over the salmon filets. Scatter with a few thyme springs and lower heat to 375F . Bake until salmon is cooked to desired doneness (8-12 minutes, depending on thickness or the filets). If you have a broiler in your oven, broiling the salmon for the last few minutes adds beautiful color.
- Garnish with remaining orange zest, thyme and a squeeze of more orange juice to taste.
- Serve with the Everyday Kale Salad!
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