One Sheet Orange Salmon

Well rounded combination with the fresh citrus taste and classic combination of fish and potatoes.

Ingredients

Ingredients
Servings:
g
Yukon Gold Potatoes
g
Salmon
tsp
Sweet Smoked Paprika Powder
tsp
Orange Zest
Orange
tbsp
Lemon Juice
tbsp
Orange Juice
Shallots
tsp
Sriracha Sauce
tbsp
Fresh Rosemary
tbsp
Fresh Thyme
Salt & Pepper to taste
Citrus Avocado Salsa
Avocado
tbsp
Olive Oil
tbsp
Orange Juice
tbsp
Lemon Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Wash the potatoes, cut in half and spread on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 10-15 minutes, or until tender.
  3. For the salmon, thyme and rosemary, wash, shake dry and pluck the leaves from the stalk. Finely chop the leaves and rinse the salmon in cold water and pat dry.
  4. Mix the herbs with the smoked paprika powder, orange zest, lemon zest and a pinch of salt and pepper and then spread over the salmon. Rub into the fillet together with 2 tablespoons of olive oil.
  5. In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice and sriracha sauce. Peel shallots and cut into thin slices. Wash the orange with hot water, dry and cut into slices.
  6. Take the potatoes from the oven. Add the salmon, sliced shallots and orange slices around the potatoes. Drizzle over the sriracha citrus mixture and return the pan to oven and roast for 10-20 minutes more, until the salmon is done.
  7. Meanwhile, prepare the salsa. Halve, core and peel the avocado. Cut the pulp into fine cubes. Mix together with orange juice, lemon juice and olive oil. Season to taste with salt and pepper.
  8. Serve the salmon and potatoes with some fresh citrus avocado salsa.

Preparing In The Kitchen
  1. Preheat oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Wash the potatoes, cut in half and spread on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 10-15 minutes, or until tender.
  3. For the salmon, thyme and rosemary, wash, shake dry and pluck the leaves from the stalk. Finely chop the leaves and rinse the salmon in cold water and pat dry.
  4. Mix the herbs with the smoked paprika powder, orange zest, lemon zest and a pinch of salt and pepper and then spread over the salmon. Rub into the fillet together with 2 tablespoons of olive oil.
  5. In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice and sriracha sauce. Peel shallots and cut into thin slices. Wash the orange with hot water, dry and cut into slices.
  6. Take the potatoes from the oven. Add the salmon, sliced shallots and orange slices around the potatoes. Drizzle over the sriracha citrus mixture and return the pan to oven and roast for 10-20 minutes more, until the salmon is done.
  7. Meanwhile, prepare the salsa. Halve, core and peel the avocado. Cut the pulp into fine cubes. Mix together with orange juice, lemon juice and olive oil. Season to taste with salt and pepper.
  8. Serve the salmon and potatoes with some fresh citrus avocado salsa.

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