Um, YUM! This is Ando's new favorite recipe (she was even able to cook it on her own!) Serves: 4
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
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.
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.
Zest remaining 1 orange; set zest aside. Halve orange.
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.