Rinse salmon and pat dry. In medium bowl, combine potatoes and 2 t of the oil; toss until well coated. Place potatoes cut-side down in single layer in 9x13-inch baking dish. Roast in 425 degree oven for 25 minutes, stirring once, or until tender. In small bowl, combine remaining 2 t olive oil, thyme, orange peel, and pepper. Rub onto both sides of salmon; set aside. When potatoes are browned and tender, push to both sides of baking dish. Place fish steaks in center of dish, arranging so tail ends are tucked in to prevent over cooking. Roast until fish is opaque in center, about 10 minutes. Garnish with orange slices.

taste preference.