Salmon, Radish & Shallot Roast

INGREDIENTS:

• Olive oil cooking spray
• 8 shallots, halved lengthwise, roots left intact and outer layer discarded
• 18 radishes, trimmed and halved lengthwise (if large, quartered)
• 1/2 tbsp olive oil
• 1/2 tsp sea salt, divided
• Fresh ground black pepper, to taste
• 1 sprig rosemary
• 1 sprig thyme
• 2 oranges, divided
• 4 5-oz boneless salmon fillets, skin on
• 1 tbsp chopped fresh mint or basil

INSTRUCTIONS:

1. Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and coat with cooking spray. Place shallots and radishes on baking sheet, drizzle with oil and sprinkle with 1/4 tsp salt and pepper. Toss to combine, then spread in a single layer. Add rosemary and thyme and roast in center of oven for 12 minutes, stirring once.
2. Thinly slice 1 orange. Push vegetables to edges of baking sheet and place salmon in center, skin side down. Season with remaining 1/4 tsp salt and pepper. Cover each fillet with 1 or 2 orange slices. Return baking sheet to oven and cook until salmon is opaque at thickest part, 15 to 17 minutes.
3. Zest remaining 1 orange; set zest aside. Halve orange.
4. Remove baking sheet from oven. Discard roasted orange slices. Using a spatula, lift salmon fillets away from their skin; discard skin. Divide salmon among 4 plates. Squeeze juice from 1 orange half over salmon (save remaining half for another use). Discard herb sprigs and transfer shallot-radish mixture to a medium bowl. Toss with orange zest and mint. Divide among plates with salmon and serve.