Hello Sunshine Salmon and Taters

Approximately 600 calories per person for two people

  • Prep time: about 15 to 20 minutes
  • Cook time: about 40 to 50 minutes
  • Oven required

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

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