Description
Citrus Baked Salmon with roasted fingerling potatoes 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!
Ingredients
Units
Scale
- 1 lb fingerling potatoes, halved ( or sub-mini potatoes)
- 2 tablespoons olive oil
- 3 shallots, cut into thick wedges
- 1 1/2 cups kumquats, halved ( or sub 2 tangerines, mandarins, Meyer lemons, thinly sliced)
- generous pinch salt and pepper
- 1 lb wild salmon – skinless, and portioned into 4, 4-ounce pieces
- a few thyme sprigs
Citrus Marinade:
- 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
Garnish: additional thyme sprigs, squeeze of orange
Instructions
- Preheat oven to 425F (you will turn this down later in recipe)
- Place potatoes, shallots, and citrus 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 over top, turning salmon to coat all sides. Leave on the counter.
- When the potatoes are fork-tender, lower heat to 375F .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 sprigs and 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 orange juice to taste.
- Serve with the Everyday Kale Salad!
Nutrition
- Serving Size:
- Calories: 429
- Sugar: 18.2 g
- Sodium: 699.8 mg
- Fat: 16.7 g
- Saturated Fat: 2.6 g
- Carbohydrates: 44.5 g
- Fiber: 9.4 g
- Protein: 29.8 g
- Cholesterol: 57.9 mg