Prepare the marinade by mixing together the following in a bowl: Juice of 2 clementines, honey, 3 minced garlic cloves, 1 minced red chili pepper, soy sauce, olive oil, chopped dill, ½ minced shallot.
Prepare the fish. Check for any bones and remove them. Remove the salmon skin. Feel free to bake the skin separately for crispy salmon skin if desired.
Place the fish in the marinade and marinate for at least 30 mins, 1 hour if time allows for it.
Meanwhile, prep the potatoes. Par-cook the potatoes in salted boiling water until just tender. about 8 minutes. Drain and set aside. DO Not overcook, they will finish cooking in the oven.
Preheat oven to 190c or 375f
Arrange the potatoes on the baking pan by alternating the potato rounds with the red onion and shallot rounds. Season with salt and pepper, and a couple of teaspoons of the marinade mixture.
Place the salmon on top of the potato/onion array. Drizzle the leftover marinade all over the pan. Place the whole garlic, clementine halves, and red chili in the pan. Drizzle the pan with some olive oil, Salt and pepper to your liking.
Place the baking pan in the middle rack. Bake for 30-35 minutes. If you like a bit of charr, bake for 30 minutes and broil for 3 minutes on high.
Remove from the oven. Garnish with some dill and the roasted clementine...AND DONE