Ingredients:

• 1 pound Idaho® fingerling potatoes, halved
• 3 shallots, cut into wedges
• 1 cup kumquats, halved
• 1-2 tablespoons olive oil
• generous pinch salt and pepper
• 1 pound salmon - skinless, and portioned into 4-ounce pieces
• a few thyme sprigs

Salmon Marinade:

• 2 tablespoons olive oil
• 1 tablespoon honey (omit to keep Whole 30 compliant)
• 2 garlic cloves, finely minced
• zest from one orange, divided
• juice from one orange, divided
• 1 teaspoon kosher salt
• ½ teaspoon cracked pepper
• ¼ teaspoon cayenne

Directions:

1. Preheat oven to 400°F.
2. Place potatoes, shallots, and kumquats on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well and spread out evenly. Bake 20-30 minutes, or until tender.
3. While the potatoes are roasting, make the salmon marinade. Stir the olive oil, honey, garlic, ½ of the zest, 2 tablespoons of the orange juice, salt, pepper and cayenne in a small bowl.
4. Place salmon in a medium bowl and pour the marinade over top, turning salmon to coat all sides. Leave on the counter.
5. When the potatoes are fork-tender, give them a quick toss and nestle the salmon in between the potatoes, drizzling any remaining marinade over the salmon filets.
6. Scatter with a few thyme springs and bake until salmon is cooked to desired doneness, 8-12 minutes, depending on thickness. Broil for the last few minutes to add beautiful color.
7. Garnish with remaining orange zest, thyme and a little more orange juice to taste.