Recipe Instructions:
Ingredients
2 navel oranges
3 tablespoons olive oil
1 tablespoon smoked paprika
2 teaspoons dried oregano
24 ounce baby Yukon Gold potatoes, halved
1 ½ teaspoons kosher salt, divided
4 6-oz. skin-on salmon fillets, patted dry
2 avocados, chopped
½ cup loosely packed fresh cilantro leaves
¼ cup fresh lime juice (from 4 limes)
Directions
Preheat oven to 425°F. Zest 1 orange to yield 1 teaspoon and place zest in a small bowl. Remove rind from oranges and cut flesh into segments. Place segments in a medium bowl. Add oil, paprika, and oregano to orange zest; stir to combine.
Toss potatoes with 2 tablespoons oil mixture and ¾ teaspoon salt on a parchment-lined large rimmed baking sheet. Bake until golden and mostly tender, about 25 minutes.
Sprinkle salmon with ½ teaspoon salt and rub with remaining 1½ tablespoons oil mixture. Place salmon, skin side down, on baking sheet with potatoes. Bake until salmon is cooked to desired degree of doneness, 12 to 15 minutes for medium.
Meanwhile, add avocados, cilantro, lime juice, and remaining ¼ teaspoon salt to orange segments; stir to combine. Serve over salmon and potatoes.
