Ingredients

• 350 gr baby potatoes
• 450 gr salmon fillet (3 skinned pieces – I used frozen from Siblou and defrosted them)
• 1 tbs olive oil (I used oil from sun-dried tomatoes; it gives more flavor)
• Salt & Pepper
• 2 tbs melted butter
• 1 tbs lemon juice
• 2 garlic cloves, minced
• Dried Provence herbs (I used Ducros)
• Dried rosemary (Ducros)
• Dried Persillade provençale (Ducros as well)

Preparation

• Wash the baby potatoes, and rub them with a dry towel to remove extra skin then cut them in half, and toss them with olive oil, salt, pepper, dried rosemary and dried persillade in a medium bowl. Mix.
• Spread in an even layer on a medium baking pan (around 22×25 cm), and roast in a preheated oven at 205ºC for about 18 minutes until starting to soften and brown.
• Meanwhile, combine the butter, lemon juice, garlic, salt and pepper in a small bowl.
• Move the potatoes to the sides of the pan, emptying the space in the middle for the salmon. Place the pieces in the middle.
• Sprinkle the salmon with salt and pepper then drizzle them with the butter mixture. Season with dried Provence herbs as well.
• Put the pan back in the oven and bake for around 12-15 minutes until the salmon is ready. Serve.
• You can garnish with fresh chopped parsley if available.

Bon Appetit 🙂