Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette

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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