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Herb-Roasted Salmon with Fingerling Potatoes

Herb-Roasted Salmon with Fingerling Potatoes was pinched from <a href="http://www.buzzfeed.com/emofly/quick-and-easy-salmon-recipe" target="_blank">www.buzzfeed.com.</a>
INGREDIENTS
emon, zested and juiced
1 1/2 tablespoons flaky sea salt
2 pounds fingerling potatoes, large potatoes halved lengthwise
3 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper, to taste
Two 6-ounce salmon fillets
Kosher salt, to taste
2 tarragon sprigs, finely chopped
1/4 bunch Italian flat-leaf parsley, finely chopped
8 basil leaves, finely chopped
1 garlic clove, finely chopped
Bitter Greens With Citrus Dressing
1 cup frisée (or watercress)
1 cup mixed greens
1/2 cup Italian flat-leaf parsley, stems removed and leaves left whole
1/2 orange, zested and juiced
1/2 lemon, zested and juiced
2 teaspoons whole grain mustard
1/4 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
PREPARATION
1. Preheat the oven to 425°F. Blend the lemon zest and sea salt in a small bowl with your fingers. Toss the potatoes on a large baking sheet with black pepper and 2 tablespoons of olive oil and arrange them in a single layer. Roast the potatoes for
2. While the potatoes are roasting, season the salmon fillets with salt and pepper. Mix together the tarragon, parsley, basil, garlic and the remaining tablespoon of olive oil in a medium bowl. Spread the herb mixture over the salmon fillets and plac
3. Make the citrus dressing: In a small bowl, whisk together the zest and juice from the lemon and orange with the mustard and olive oil. Season with salt and pepper. Add the frisée, mixed greens and parsley leaves to a medium bowl and drizzle half
4. To serve, place a salmon fillet on each plate and drizzle with lemon juice. Divide the potatoes and dressed salad between the two plates and serve.
TIPS:
The mixed greens in the salad temper the assertive flavor of the frisée. Feel free to substitute in other greens such as watercress or arugula for the frisée.
Store the roasted potatoes (cooled completely) and half the salad dressing in airtight containers in the fridge for the bean and potato salad later in the week. Shake the dressing vigorously before using.
All photos by Ashley Rodriguez for BuzzFeed.
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