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
Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste