Hello Sunshine Salmon and Taters

Approximately 600 calories per person for two people

Ingredients

2 Tablespoons (Tbsp) plus 2 teaspoons (tsp) extra-virgin olive oil
3 tablespoons (Tbsp) fresh clementine or mandarin juice
1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
2 Tablespoons (Tbsp) fresh lemon juice
½ Tablespoon (Tbsp) of honey
2 Tablespoons (Tbsp) chopped cilantro leaves and tender stems
2 Ounces (55 grams) of Shallot, minced, but not too small
½ head of garlic, minced
1 Eight Ounce (225 grams) Yukon Gold potato or small round potato
Salt and black pepper to taste
Red-pepper flakes, to taste
12 ounces (340 grams) skin-on salmon fillet (preferably 1 single center-cut piece)

Instructions

Marinade the salmon well with salt (about 1½ teaspoons) and pepper to taste. Set aside to marinate.
Preheat the oven to 425 degrees.
In a medium bowl, create the citrus sauce by combining the olive oil, clementine or mandarin juice, lemon juice, cilantro, honey, shallot and garlic.
Set the citrus sauce aside.
Scrub the potato and slice into ¼-inch-thick rounds.
In a large skillet fan out the potato rounds, overlapping them a little, to cover the surface of the skillet.
Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste.
Sprinkle on a few red-pepper flakes.
Stir the citrus sauce to combine again, and spoon half of the sauce over the potatoes.
Place the skillet in the oven and roast for 30 minutes, until the edges start to turn golden.
Remove the skillet from the oven,
Place the marinated salmon on top of the potatoes, skin side down.
Sprinkle with a few more red-pepper flakes.
Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices.
Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
Gently remove the salmon from potatoes
Plate the potatoes and place the salmon on top
Serve immediately