Ingredients
- 2 idaho potatoes, peeled and sliced into 1/4 -inch thick slices
- 4 salmon fillets, 6 ounces each
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- 6 tablespoon olive oil
- 1/4 cup red pepper pesto, from day 1
Preparation
Baking Directions:
1.Preheat oven to 400 degrees F.
Toss the potatoes with a few tablespoons of oil and season with salt and pepper.
Arrange the potato slices in one layer in the bottom of the baking dish.
Brush the potatoes with olive oil and season with salt and pepper to taste.
Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft.
Remove potatoes and reduce the heat of the oven to 250 degrees.
2.Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up.
Roast in the oven to medium doneness, about 12-14 minutes.
3.While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl.
Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste.
4.Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.
