Baked Honey And Citrus Salmon With Fennel And Roasted Potatoes

AuthorSylvieCategory, , , DifficultyIntermediate

A beautiful piece of salmon does not need much work. I like to pair a nice salmon fillet with subtle flavors that complement its amazing taste. Some olive oil, a bit of citrus, a touch of honey, few thyme sprigs, and of course some spice!

Yields2 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
Roasted Baby Potatoes
 250 g Baby potatoes, scrubbed clean
 1 tbsp vegetable oil
 Salt to taste
 Black pepper to taste
 ½ tsp garlic powder
 French thyme sprigs
Baked Salmon
 2 skin-on salmon fillets, descaled
 2 garlic cloves, peeled and roughly sliced
 1 ½ tbsp olive oil
 1 ½ tbsp honey
 1 ½ tbsp lemon juice
 1 ½ tbsp orange juice
 French thyme sprigs
 1 ½ medium fennel bulbs, sliced
 1 big navel orange, sliced
 1 ½ medium lemons, sliced
 Salt to taste
 Black pepper to taste
 ½ tsp chili flakes
 ½ tsp French thyme leaves
1

Preheat the oven to 205°C. Place the baby potatoes on a sheet pan. Drizzle with the oil, season with salt, pepper, and garlic powder. Toss very well, scatter some thyme sprigs around the pan, and bake for 40 Minutes. Toss the potatoes every now and then. They should be done by the time the salmon is ready.

2

While the potatoes are baking, prepare the salmon. Remove the skins of the salmon using a flexible filleting knife. Clean the skins well, place them on a paper towel, and set them aside.

3

In a medium bowl place the garlic slices, pour in the olive oil, honey, lemon juice, orange juice, and whisk until combined. Place the salmon fillets in the marinade, place a couple of thyme sprigs, and toss the fish. Cover, and let it marinate in the fridge for 15 minutes only.

4

While the fish is marinating, place the orange and lemon slices on a sheet pan. Top them with the fennel slices, and season with salt. Remove the salmon from the fridge, season the fillets on both sides with salt, pepper, chili flakes, thyme leaves, and place them on the fennel and citrus bed. Drizzle the fish with the marinade but discard the garlic. Bake for 15-20 Minutes minutes or until the fish flakes easily. Do not over bake!

5

While the fish and the potatoes are cooking, cut the salmon skins into strips and fry them on low heat in a bit of olive oil until crispy. The will go on top of the baked salmon.

6

Serve the salmon fillets on the citrus and fennel, with the golden potatoes on the side. Don't forget to drizzle the fish with the pan juices, and top it with the crispy skin chips. Enjoy!

Ingredients

Roasted Baby Potatoes
 250 g Baby potatoes, scrubbed clean
 1 tbsp vegetable oil
 Salt to taste
 Black pepper to taste
 ½ tsp garlic powder
 French thyme sprigs
Baked Salmon
 2 skin-on salmon fillets, descaled
 2 garlic cloves, peeled and roughly sliced
 1 ½ tbsp olive oil
 1 ½ tbsp honey
 1 ½ tbsp lemon juice
 1 ½ tbsp orange juice
 French thyme sprigs
 1 ½ medium fennel bulbs, sliced
 1 big navel orange, sliced
 1 ½ medium lemons, sliced
 Salt to taste
 Black pepper to taste
 ½ tsp chili flakes
 ½ tsp French thyme leaves

Directions

1

Preheat the oven to 205°C. Place the baby potatoes on a sheet pan. Drizzle with the oil, season with salt, pepper, and garlic powder. Toss very well, scatter some thyme sprigs around the pan, and bake for 40 Minutes. Toss the potatoes every now and then. They should be done by the time the salmon is ready.

2

While the potatoes are baking, prepare the salmon. Remove the skins of the salmon using a flexible filleting knife. Clean the skins well, place them on a paper towel, and set them aside.

3

In a medium bowl place the garlic slices, pour in the olive oil, honey, lemon juice, orange juice, and whisk until combined. Place the salmon fillets in the marinade, place a couple of thyme sprigs, and toss the fish. Cover, and let it marinate in the fridge for 15 minutes only.

4

While the fish is marinating, place the orange and lemon slices on a sheet pan. Top them with the fennel slices, and season with salt. Remove the salmon from the fridge, season the fillets on both sides with salt, pepper, chili flakes, thyme leaves, and place them on the fennel and citrus bed. Drizzle the fish with the marinade but discard the garlic. Bake for 15-20 Minutes minutes or until the fish flakes easily. Do not over bake!

5

While the fish and the potatoes are cooking, cut the salmon skins into strips and fry them on low heat in a bit of olive oil until crispy. The will go on top of the baked salmon.

6

Serve the salmon fillets on the citrus and fennel, with the golden potatoes on the side. Don't forget to drizzle the fish with the pan juices, and top it with the crispy skin chips. Enjoy!

Baked Honey And Citrus Salmon With Fennel And Roasted Potatoes
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