|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.