Citrusy Roasted Salmon and Potatoes
Updated April 15, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra-virgin olive oil
- ⅓cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
- ¼cup fresh lime juice
- ¼cup chopped cilantro leaves and tender stems
- 1shallot, chopped
- 2large garlic cloves, finely grated
- 2large Yukon Gold potatoes (about 1 pound)
- Kosher salt and black pepper
- Red-pepper flakes, to taste
- 1½pounds skin-on salmon fillet (preferably 1 single center-cut piece)
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Preparation
- Step 1
Set a rack in the center of the oven and heat the oven to 425 degrees.
- Step 2
In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Step 3
Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), 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 oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Step 4
Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the 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.
Private Notes
Comments
Wondering if it might work to pour some of the sauce on the salmon to marinate for a few minutes while the potatoes are being sliced and cooking, then put the salmon on top of the potatoes with skin side up so that that lovely skin would crisp while cooking?
I'd add one more sliced potato as they were too good and I wanted more...and my cast iron skillet is closer to 13" so it could handle more. I also pre-portioned the salmon before cooking and marinated it in the citrus sauce while the potatoes were cooking. Awesome, awesome and easy to prepare meal!
The potatoes were delicious, but for some reason, the salmon didn't absorb the citrusy flavors at all. I'll definitely make this again, but I'll finish it with a sprinkle of orange and lime zest on the salmon to kick up the flavor.
I added a half teaspoon of Tumeric, grated some ginger to taste, and cilantro into the sauce. This power packed with flavor and elevated the sauce. I've also decided to make extra as a salad dressing on the side.
Wish I'd taken other comments more seriously: Way too much oil in the citrus sauce. The spuds were heavy and oily, while the fish, which was elevated above the puddled oil and potatoes, was delicious.
What is the purpose of using a skillet if everything is done in the oven?
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