Begin by preheating the oven to 425 degrees fahrenheit.
Then take a large baking sheet and line it with foil. Prepare the shallots and radishes by trimming them and halving them lengthwise. Spray the foiled baking sheet with olive oil spray and place the radishes and shallots on it. Drizzle olive oil, ¼ teaspoon salt, and pepper over the top of them. Toss them to make sure they are all evenly coated, add in the rosemary and thyme and roast them in the oven for 12 minutes on the middle rack.
Then slice 1 orange very thin and place the salmon fillets skin side down in the center, pushing the veggies to the side. Season the fillets with the other ¼ teaspoon salt and pepper. Place 1 to 2 orange slices on each fillet and then slide the baking sheet back into the oven to cook the salmon for about 15 to 17 minutes.
Next, take the last orange that is left and zest it. Put the zest aside and halve the orange. Once salmon is fully cooked, remove the baking sheet from the oven and throw away the orange slices. Then use a spatula to lift the salmon fillets out of their skin and discard the skin.
Then distribute the salmon onto 4 separate plates and squeeze a half of the orange across them. Get rid of the herb sprigs and toss the shallot-radish mixture in a medium bowl with the orange zest and mint. Lastly, evenly distribute the shallot-radish mixture onto each plate and serve. Enjoy!
Olive oil cooking spray
1/2 tbsp olive oil
1/2 tsp sea salt, divided
Fresh ground black pepper, to taste
1 sprig rosemary
1 sprig thyme
4 5-oz boneless salmon fillets, skin on
1 tbsp chopped fresh mint or basil