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4 servings
20 min active time
50 min total time
4.0 (1 vote)
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Original
1 lb | |
2 Tbsp | |
3 cut in thick wedges | |
1 1⁄2 lbs can sub with tangerines or lemons | |
to taste | |
1 Tbsp | |
1 lb |
2 Tbsp | |
1 Tbsp | |
2 minced | |
1 zested and juiced | |
1 tsp | |
1⁄2 tsp | |
1⁄4 tsp |
Important: We could not account for the following ingredients:
1 lb |
Amount per serving
Daily %
Calories
431
22%
Total Fat
20 g
25%
Cholesterol
52 mg
17%
Sodium
698 mg
30%
Total Carbohydrates
39 g
14%
Fiber
13 g
45%
Total Sugar
24 g
Proteins
27 g
55%
Calcium
140 mg
11%
Iron
2.4 mg
13%
Potassium
854 mg
18%
Vitamin D
12 mcg
62%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 425F (you will turn this down later in recipe)
- 2Place 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.
- 3While 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.
- 4When 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.
- 5Garnish with remaining orange zest, thyme and a squeeze of orange juice to taste.
Published by Callan Curtis