Baked Honey And Citrus Salmon With Fennel And Roasted Potatoes

Steps to follow

• STEP 01

  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.

• STEP 02

  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.

• STEP 03

  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

• STEP 04

  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!

• STEP 05

  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.

• STEP 06

  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!