Roast salmon with kumquats

SmartPoints® value per serving
Total Time
24 min
7 min
17 min
Fresh kumquats slightly sour tang cuts through the richness of the salmon beautifully in this dish. We love how weeknight-friendly this recipe is, as it takes 25 minutes to make from start to finish. Simply arrange sliced red onions in a baking pan, place the salmon on the onions, then top with sautéed kumquats and finely chopped ginger. A touch of fresh lemon juice brightens everything up too. Let it bake in the oven until the fish is cooked through and the kumquats are nicely tender, which only takes about 10 minutes. It really doesn't get much easier than that to get dinner on the table.



20 medium

Olive oil

2 tsp

Ginger root

2 tsp, fresh, peeled and minced

Uncooked red onion(s)

1 medium, sliced into thin rings

Uncooked farmed salmon fillet(s) with or without skin

1 pound(s)

Fresh lemon juice

2 Tbsp

Kosher salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. Preheat the oven to 450°F. Spray an 8-inch-square baking pan with nonstick spray.
  2. Thinly slice the kumquats horizontally, removing the seeds as you go. Heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the kumquats and ginger; cook, stirring occasionally, until the kumquats are just starting to brighten in color, about 2 minutes. Scatter the onion slices over the bottom of the baking pan; place the salmon on top. Scatter the kumquat-ginger mixture over the salmon; sprinkle with the lemon juice, salt, and pepper.
  4. Spray the salmon with nonstick spray. Bake until the fish is just opaque in the center and the kumquats are tender, 10 – 15 minutes.