Citrus Baked Salmon with Potatoes

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Citrus Baked Salmon with Potatoes

Modified from Feasting At Home

DESCRIPTION

Citrus Baked Salmon with roasted 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

  • 1 lb mini potatoes, halved
  • 2 tablespoons olive oil
  • 3 shallots, cut into thick wedges
  • 1 1/2 cups (2-3x)mandarins 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 two mandarins, divided
  • juice from two mandarins divided
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1/4 teaspoon cayenne

Garnish: additional  thyme sprigs, squeeze of orange

INSTRUCTIONS

  1. Preheat oven to 425F (you will turn this down later in recipe)
  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.
  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.
  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.
  5. Garnish with remaining orange zest, thyme and a squeeze of orange juice to taste.
  6. Serve with the kale or spinach salad

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