- 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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