• Zest 1 orange, then juice; set aside 1 1/2 tsp zest and 1 tbsp juice. Whisk remaining orange juice and zest, oil, lime juice, rosemary, garlic cloves, salt, 1 tbsp ginger and 1/4 tsp pepper. Place salmon in a baking dish skin side down; pour marinade on top. Cover and refrigerate at least 1 hour or up to 4 hours.

  • Meanwhile, whisk mayonnaise, mustard, minced garlic, 1 tsp ginger, reserved zest and juice and 1/4 tsp pepper. Refrigerate, covered, until ready to use.

  • Heat oven to 500°. Cut remaining orange into 1/8-inch-thick slices. Remove and discard seeds. Transfer fish, skin side down, to a rimmed baking sheet or large roasting pan (discard marinade). Top with orange slices. Roast 15 minutes; reduce oven temperature to 425° and continue roasting until fish is cooked through, 5 to 10 minutes. Serve with roasted orange slices and aioli.

Nutrition Facts

510 calories; 37 g total fat; 400 mg sodium. 7 g carbohydrates; 35 g protein;