| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- Canola oil, for drizzling
- 2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
- Kosher salt and freshly ground black pepper
- 1 heaping tablespoon Dijon mustard
- 1 lemon, zested and juiced (about 1/4 cup juice)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon 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
- 1/2 teaspoon finely chopped fresh thyme
Instructions
- 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.
- 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.
- 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.
- Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 27 mg |
| Sodium | 289 mg |
Reviews
Great! Next time I may add additional veggies like cherry tomatoes along with the salmon.
This is delicious as written. Technique is great for multiple marinades same basic salmon and potatoes. Slow roasting gives salmon silky rich texture.
Very good. Instead of individual servings, placed potatoes in a larger pan and did a single large piece of salmon. Salmon and mustard are a very good, and well known, combination. Used the grill as an oven.
Love this dish! Low and slow is the way to go to make great salmon. I use this technique now all the time. It usually takes me a bit longer to cook the potatoes, so that can vary based on thickness.
Loved the sauce. I used 2 Yukon gold potatoes and they turned out wonderful. I also substituted steelhead for the salmon since I had it on hand. There was enough sauce for 4 fairly large fillets. Next time I’d cut back a bit on oil.
I tried all temp, but the salmon took over 25 minutes to cook. Like another reviewer I put aside the mustard sauce & substituted a dill sauce. Overall the presentation with nice crisped potatoes was great. The recipe overall … not so good
My favorite part was the sauce! I made a double batch and used it for salad dressing the rest of the week, delicious. The salmon was great, too, moist and tasty.
I loved the lemon sauce for the salmon, however my potatoes did not cook would another vegetable like zucchini or squash work as well?
i believe you should keep mustard away from the fish. a dill sauce would be much more heavenly.
Potatoes and salmon came out great but i couldn’t get the sauce right. Had to add some honey because the sauce was too tart. I’d recommend just putting salt, pepper and lemon zest on salmon. Came out great just like that