Roasted Salmon with Idaho® Fingerlings and Kumquats
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.