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Salmon Roasted with Potatoes Lemon Herb Vinaigrette
Ingredients
- Canola oil, for drizzling
- 2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
- Kosher salt and freshly ground black pepper
- 1 heaping tablespoon Dijon mustard
- 1 lemon, zested and juiced (about 1/4 cup juice)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped fresh flat-leaf parsley, plus more for garnish
- 2 center-cut salmon fillets, 6 ounces each, or one 1 1/2-pound center-cut salmon fillet
- 1/2 teaspoon finely chopped fresh thyme
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