CHIPOLTE ORANGE SALMON WITH FENNEL
2 large fennel bulbs thinly sliced, fronds reserved
4 -6 large white potatoes cut into 1-inch dice
2 Tbsp olive oil
1 ½ lb boneless, skinless salmon fillet
Humble & Frank CHIPOTLE LIME SAUCE & MARINADE
1 large orange, thinly sliced
Heat oven to 425°F.
Toss fennel slices (not fronds) and potatoes with olive oil and season generously with salt and pepper.
Arrange evenly on a large rimmed baking sheet and roast for 20 minutes, tossing occasionally.
Lay the salmon fillet on top of the potatoes and slather with CHIPOTLE LIME SAUCE.
Arrange the orange slices on top of the salmon. Bake until salmon is cooked through, 12-15 minutes.
Remove from oven, tent loosely with foil and let rest for 5 minutes.
Garnish with reserved fennel fronds and serve
Try substituting potatoes with steamed cauliflower. Enjoy with wild sockeye salmon, King or Atlantic salmon. Enjoy on a summer afternoon with a cold, icy glass of lemon water!
With the fresh sockeye season upon us, this recipe is a home run. Click here for more exciting information about this recipe!