Garlic Butter Baked Salmon on Crispy Roasted Potato Slices

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 4 each Salmon fillets (6 oz each)
• 1 1/2 lb Yukon gold potatoes
• 1 each Lemon
• 1 small bunch Fresh basil
• 2 cloves Garlic
• 3 tbsp Vegetable oil
• 2 tbsp Butter
• 1 tsp Italian seasoning
• 1 1/4 tsp Salt
• 1 tsp Black pepper

Instructions

1. Heat the oven to 425°F with two racks in the middle positions. Scrub the potatoes (leave the skins on) and slice them into rounds about 1/4 inch thick with a sharp knife. Keep the slices an even thickness so they crisp at the same speed.
2. Toss the potato slices in a large bowl with the oil, 3/4 teaspoon of the salt, 1/2 teaspoon of the pepper, and the Italian seasoning. Spread them in a single layer, slightly overlapping, on two large rimmed sheet pans (crowding one pan makes them steam instead of crisp). Roast 12 minutes, flip the slices, and roast 8 minutes more, until the edges are golden.
3. While the potatoes roast, melt the butter and stir in the minced garlic and the juice of half the lemon. Pat the salmon dry with paper towels and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Wash your hands after handling the raw salmon.
4. Take the pans out of the oven. Nestle 2 salmon fillets, skin side down if they have skin, on top of the potato slices on each pan and spoon the garlic butter over the fish. Roast 10-12 minutes, until the salmon flakes easily with a fork and reaches 145°F at the thickest part.
5. Cut the remaining half lemon into wedges and tear the basil. Serve each fillet on a bed of the crispy potato slices, topped with basil leaves, with lemon wedges for squeezing.