Citrus Baked Salmon with Fingerlings
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 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
- 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
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Preparation
Step 1
Preheat oven to 425F (you will turn this down later in recipe)
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Garnish with remaining orange zest, thyme and a squeeze of orange juice to taste.
Step 6
Serve with the Everyday Kale Salad!
Step 7
Save recipe for the next time?
