Boil the potatoes and drain, then transfer to a resealable bag or container.

Combine the marmalade, syrup, and apple cider vinegar and transfer to a resealable bag or container.

Preheat the oven to 400*F.

Spread the potatoes on one sheet pan in an even layer, and use the bottom of a glass to gently press down and flatten.

Drizzle with olive oil and salt.

Spread the salmon on another sheet pan and spoon the marmalade evenly on top of each filet.

Place both pans in the oven and bake 15-18 minutes, until the potatoes have begun to crisp at the edges and the salmon have cooked through.

Bring a large pot of salted water to a boil and add the potatoes.

Preheat the oven to 400*F.

Cook 8-10 minutes, until the potatoes are soft all the way through when poked with a sharp knife or fork.

While the potatoes are cooking, ready the salmon: Line another sheet pan with parchment paper or lightly greased foil.

Combine the marmalade, syrup, and apple cider vinegar in a small bowl until smooth.

Arrange the salmon filets on the sheet pan and divide the marmalade mixture between the filets, using a spoon to smooth the sauce around each filet.

Drain the potatoes and spread onto a large sheet pan.

Using the bottom of a glass, gently press and “smoosh” the potatoes until they are flattened.

Drizzle the potatoes with olive oil and Kosher salt, then place the pan in the oven.

Bake 15-18 minutes, until the edges of the potatoes have begun to crisp and the salmon are cooked through and the sauce on top is bubbling and hot.

Remove and serve the salmon and potatoes together.