Roasted Salmon and Potatoes

We have salmon weekly.  Usually, I make enough for two of us but this time, I made six pieces.  I kept my ingredients the same, though, except for the salmon.  It was tasty enough for us.  If you want more of the honey mustard flavor, I suggest doubling the ingredients, except the salmon.  This came out with a nice fresh taste, delicately flavored and leaving us with a desire for more.

The potatoes were supposed to be cooked in the same pan but it was not big enough so I used two shallow pans.  The additional room for the potatoes was good to have.

Roasted Salmon With Potatoes   adapted from Real Simple

Ingredients:

• 6 medium sized potatoes
• 3 tablespoons olive oil
• kosher salt and black pepper
•  salmon fillets
• 1 tablespoon roasted garlic rice vinegar
• 1 tablespoon whole-grain mustard
• 1 1/2 teaspoons honey
• 2 tablespoons fresh flat-leaf parsley, chopped

Directions:

1. Heat oven to 400° F. In a shallow baking pan toss the potatoes, with 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3. In a separate shallow pan, place the salmon. Season with ¼ teaspoon pepper.

4. Roast until the salmon is opaque throughout  and the potatoes are golden brown, 12 to 15 minutes.

5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving. 

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