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Ingredients
- Serves 2 people
canola oil (for drizzling)
2 medium idaho potatoes (peeled, sliced into 1/8-inch-thick slices )
kosher salt
freshly ground black pepper
1 heaping tbsp dijon mustard
1 lemon (zested and juiced, about 1/4 cup juice)
6 tbsp extra-virgin olive oil
1 tsp finely chopped fresh flat-leaf parsley (plus more for garnish)
2 center-cut salmon fillets (6 ounces each, or one 1 1/2-pound center-cut salmon fillet)
½ tsp finely chopped fresh thyme
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Slow Roasted Salmon with Potatoes and Lemon Herb Vinaigrette
Perfectly roasted potatoes drizzled with a delicious herby lemon vinaigrette with melt-in-your-mouth salmon, it's the best recipe for a classy Christmas lunch or dinner.
- Easy
- 15 min
- 30 min
- 15 min
- 3 steps
- 10 Ingredients
- Easy
- 3 steps
- 10 Ingredients
- 15 min
- 30 min
- 15 min
Instructions
-
Preheat oven and bake potatoes
- Preheat the oven to 400 degrees F.
- Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
-
Make lemon herb vinaigrette
- Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper.
- Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
-
Bake salmon
- Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper.
- Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
Plate and Serve!
Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste
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Ingredients
- Serves 2 people
-
canola oil (for drizzling)
-
2 medium idaho potatoes (peeled, sliced into 1/8-inch-thick slices )
-
kosher salt
-
freshly ground black pepper
-
1 heaping tbsp dijon mustard
-
1 lemon (zested and juiced, about 1/4 cup juice)
-
6 tbsp extra-virgin olive oil
-
1 tsp finely chopped fresh flat-leaf parsley (plus more for garnish)
-
2 center-cut salmon fillets (6 ounces each, or one 1 1/2-pound center-cut salmon fillet)
-
½ tsp finely chopped fresh thyme
Nutrition
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