40 minutes
A delicious meal featuring salmon with a citrus sauce and crispy potatoes, baked to perfection.
0.25 fluid ounces
Clementine Juice, freshly squeezed
0.25 fluid ounces
Lime Juice, freshly squeezed
0.25 fluid ounces
Cilantro, chopped
0 oz
Shallots, finely chopped
each
Garlic, grated
cloves
Yukon Gold Potatoes, thinly sliced
0 oz
to taste
to taste
to taste
Salmon fillets
0 oz
Clementine Rounds, sliced
each
1. Make Citrus Sauce
Whisk together extra-virgin olive oil, clementine juice, and lime juice in a medium-sized bowl. Add in chopped cilantro, finely chopped shallot, and grated garlic to complete the vibrant citrus sauce.
2. Prepare and Season Potatoes
Slice the Yukon Gold potatoes thinly and arrange them in a large oven-safe skillet, slightly overlapping. Season with salt, black pepper, and red-pepper flakes.
3. Roast Potatoes with Sauce
Spoon half of the citrus sauce over the seasoned potatoes and roast in the preheated oven for 20 minutes until they start to turn golden.
4. Add Salmon and Bake
Place the salmon fillets on top of the potatoes, skin-side down. Season the salmon and cover with the remaining citrus sauce. Add clementine rounds on top and bake until the salmon is cooked through, 10 to 20 minutes.
Comments (0)