|4 c.||halved baby potatoes|
|4 tbsp||extra virgin olive oil|
|salt and pepper|
|1-1/2 tbsp||Stonewall Kitchen Garlic Aoili or mayonnaise|
|2 tbsp||chopped dill|
|4- 4-6 oz.||salmon filets|
|4||very thin lemon slices|
Preheat oven to 400 F.
Place the potatoes in the All-Clad gratin dish. Drizzle with oil. Stir to coat all the potatoes.
Season lightly with salt and pepper.
Roast in the oven for 25-30 minutes.
While the potatoes are roasting, combine the aioli or mayonnaise and dill in a small bowl.
Spread the mixture evenly over the top of the salmon filet. Place a lemon slice on top.
When the potatoes have been roasted for 25 minutes, place the salmon filets on top.
Return to the oven and roast a further 12-14 minutes or until the salmon is cooked. (There will be small white “beads” that appear when the fish is cooked)
Serve with additional dill garnish.
If yeasted cinnamon rolls and baking powder biscuits had a child, this would be the result. These sweet treats taste best warm.