Roasted Salmon with Garlic Herbed Potatoes

Serves:

ABOUT THE RECIPE

Alright, you just had your tail sent through the proverbial meat grinder called the work day and you may feel somewhat tender. You are primed to make poor decisions both with your diet and maybe even feel an Internet “booty call” coming on…Stop! This comforting dish will gently place you and your loved ones in a culinary spooning session. If you also need your forehead stroked, please allow a seafood specialist at Metro to assist you.

Ingredients

1 pound Fingerling Potatoes cut in half longways, peeled

4 tablespoons olive oil

4 or 5 fresh rosemary sprigs

6 Basil leaves chiffonade (Cut into thin ribbons crosscut)

4 whole garlic cloves, peeled and thinly sliced

Salt and Pepper

2 pounds of Salmon either Wild or Organically farm raised would be great patted dry with paper towels. You can also use Mahi, Sword, Grouper or Halibut

4 tablespoons Panko (Japanese Bread Crumbs)

Preparation

Preheat oven to 400° degrees.

Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, 4 of the basil leaves all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.

After 15 minutes, remove the dish to turn the potatoes over, and then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 15 minutes or so. Remove the potatoes from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.

Place Salmon in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs and the remaining basil and scatter over the fish, add salt and pepper, and sprinkle the panko and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table. Let the healing begin