Dinner · Main Dishes
Smoky Salmon & Potatoes with Orange-Avocado Salsa
- Total
- 40 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Paprika-roasted salmon and golden potatoes with a fresh orange, avocado and lime topping.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 navel oranges
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 24 oz baby Yukon Gold potatoes (halved)
- 1 1/2 teaspoons kosher salt (divided)
- 4 6-oz fillets skin-on salmon (patted dry)
- 2 avocados (chopped)
- 1/2 cup loosely packed cilantro leaves
- 1/4 cup fresh lime juice
Roast first, refresh at the end
Giving the potatoes their own roasting time keeps the fish from overcooking while they soften. The uncooked citrus topping adds texture and juice after the tray comes out of the oven.
At the table
Serve the fish and potatoes together, with the orange-avocado mixture spooned over each plate.
The cooking plan
How to make Smoky Salmon & Potatoes with Orange-Avocado Salsa.
Heat the oven to 425°F. Finely grate 1 teaspoon of zest from one orange into a small bowl. Cut away the peel and white pith from both oranges, cut out the segments and collect them in a separate bowl. Mix the olive oil, paprika and oregano into the zest.
Toss the potatoes with 2 tablespoons of the seasoned oil and 3/4 teaspoon salt on a large lined rimmed baking sheet. Roast for about 25 minutes, until golden and nearly tender.
Season the salmon with 1/2 teaspoon salt and rub with the remaining seasoned oil, about 1 1/2 tablespoons. Set the fillets skin-side down beside the potatoes. Continue roasting, checking from 12 minutes, until the thickest part of the salmon reaches 145°F. Thickness affects the cooking time.
Gently combine the orange segments with the avocado, cilantro, lime juice and remaining 1/4 teaspoon salt. Spoon the mixture over the salmon and potatoes to serve.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Smoky Salmon & Potatoes with Orange-Avocado Salsa
Instructions
- Heat the oven to 425°F. Finely grate 1 teaspoon of zest from one orange into a small bowl. Cut away the peel and white pith from both oranges, cut out the segments and collect them in a separate bowl. Mix the olive oil, paprika and oregano into the zest.
- Toss the potatoes with 2 tablespoons of the seasoned oil and 3/4 teaspoon salt on a large lined rimmed baking sheet. Roast for about 25 minutes, until golden and nearly tender.
- Season the salmon with 1/2 teaspoon salt and rub with the remaining seasoned oil, about 1 1/2 tablespoons. Set the fillets skin-side down beside the potatoes. Continue roasting, checking from 12 minutes, until the thickest part of the salmon reaches 145°F. Thickness affects the cooking time.
- Gently combine the orange segments with the avocado, cilantro, lime juice and remaining 1/4 teaspoon salt. Spoon the mixture over the salmon and potatoes to serve.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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