Roasted Salmon With Herb Vinaigrette

Ingredients

About 1/2 cup olive oil
1 1/2 medium or 2 small baking potatoes, peeled and cut into 1/4-inch thick slices
Kosher salt and black pepper
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 tablespoon finely chopped parsley
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped thyme
Two 6-ounce skinless salmon fillets


Preparation

Heat oven to 400 degrees. Brush two 8-inch square baking dishes with olive oil. (I used one stoneware dish and one glass dish, and both worked just fine.)

Arrange the potato slices in a single layer in the bottom of each dish.

Brush the potatoes with olive oil, season with salt and pepper, and bake for 12 to 15 minutes.

While the potatoes bake, make the vinaigrette. Whisk together vinegar, mustard, garlic, and all the herbs in a small bowl or measuring cup. (I love using a liquid measuring cup for things like this because it's easy to pour from.) Slowly whisk in 6 tablespoons of olive oil, season with salt and pepper, and set aside.

Brush the salmon fillets with olive oil, and season with salt and pepper.

When the potatoes are ready, remove the dishes from the oven, and lower the heat to 250 degrees. Place a salmon fillet in each dish on top of the potatoes, and return the dishes to the oven.

Roast 12 to 15 minutes (12 for medium-rare).

Remove dishes from the oven, and drizzle each salmon fillet with the vinaigrette. (We actually scooped the salmon and potatoes onto our plates before drizzling the herb vinaigrette on top.) Optional: Serve with lightly steamed asparagus, which is also tasty with the vinaigrette.