Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 2 servings
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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 


  1. Preheat the oven to 400 degrees F.
  2. 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.  
  3. 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.  
  4. 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.  
  5. Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.   
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