A light and healthy recipe for roasted salmon bathed in a citrus marinade with roasted fingerling potatoes and seasonal kumquats. With only 15 minutes of hands on time, this simple easy recipe is perfect for busy weeknights. Pairs well with the Everyday Kale Salad!
Garnish: additional thyme sprigs, squeeze of orange
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.