Baked Honey And Citrus Salmon With Fennel And Roasted Potatoes
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Cooking tools:
- Oven
- Baking sheet
- Flexible filleting knife
- Paper towel
- Mixing bowl
- Whisk
- Refrigerator
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Measuring spoon
- Kitchen timer
- Plate
- Serving platter
- Tongs
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
- 1 ½ medium fennel bulbs, sliced
- 1 big navel orange, sliced
- 1 ½ medium lemons, sliced
- ½ tsp chili flakes
- ½ tsp French thyme leaves
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