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.
1 pound Idaho® fingerling potatoes, halved
3 shallots, cut into wedges
1 cup kumquats, halved
1-2 tablespoons olive oil
generous pinch salt and pepper
1 pound salmon - skinless, and portioned into 4-ounce pieces
a few thyme sprigs
2 tablespoons olive oil
1 tablespoon honey (omit to keep Whole 30 compliant)
2 garlic cloves, finely minced
zest from one orange, divided
juice from one orange, divided
1 teaspoon kosher salt
½ teaspoon cracked pepper
¼ teaspoon cayenne
Preheat oven to 400°F.
Place potatoes, shallots, and kumquats on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well and spread out evenly. Bake 20-30 minutes, or until tender.
While the potatoes are roasting, make the salmon marinade. Stir the olive oil, honey, garlic, ½ of the zest, 2 tablespoons of the orange juice, salt, pepper and cayenne in a small bowl.
Place salmon in a medium bowl and pour the marinade over top, 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 bake until salmon is cooked to desired doneness, 8-12 minutes, depending on thickness. Broil for the last few minutes to add beautiful color.
Garnish with remaining orange zest, thyme and a little more orange juice to taste.