Ancho-Clementine Salmon with Herbed Sweet Potato Fries

Serves 4

Ancho chile powder is made from dried poblano peppers. It has a rich, fruity, and slightly smoky flavor that is wonderful paired with the citrusy sweetness of the clementines.

Prep: 10 minutes

Bake: 25 minutes

Total: 35 minutes

• FOR THE FRIES
• 1½ pounds sweet potatoes, cut into ½-inch-thick sticks
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon rosemary, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

• FOR THE SALMON
• Grated zest and juice of 2 clementines or mandarin oranges
• 2 teaspoons ground ancho chile powder
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 4 skin-on salmon fillets (4 to 6 ounces each)

Preheat the oven to 425°F. Line a large rimmed baking pan with parchment paper.

make THE FRIES: Combine the sweet potatoes, olive oil, oregano, garlic powder, rosemary, salt, pepper, and thyme. Toss to coat, then arrange the fries in a single layer on half of the pan. Roast for 12 minutes.

FOR THE SALMON: Meanwhile, combine the zest, chile powder, oregano, garlic powder, and salt. Rub onto the salmon fillets.

Place the fillets on the other half of the pan. Bake until the salmon just starts to flake with a fork and the fries are tender and golden brown, 12 to 15 minutes. Drizzle the clementine juice over the salmon and serve.