Salmon with Potato Fans

by Laura Donnelly — March 13, 2007

Our St. Patrick's Day menu continues with a main course dish of salmon, which is loaded with heart-healthy omega-3 fatty acids. To keep the potato part of this dish crisp, I serve lemon wedges on the side, along with chopped parsley and dill, and let each guest sprinkle it on once they have cut through the "fans".

Serves 4

1 Tablespoon olive oil
2 or 3 Yukon Gold potatoes, peeled and thinly sliced
Salt and pepper to taste
3 Tablespoons minced shallots
4 salmon fillets, about 5 oz. each

1. Preheat oven to 350 degrees.

2. Grease an ovenproof skillet with oil (or two skillets, if fillets won't fit into one).

3. Arrange potato slices, overlapping, in the skillet in shape of the fillets, leaving space between where the fish fillets will be placed. Sprinkle with salt, pepper, and shallots. Season fillets with salt and pepper and place, skin side up, on potatoes.

4. Cook over medium heat for about 5 minutes, then transfer to oven and bake just until salmon is done and potatoes are golden, about 10 minutes. With spatula, gently lift potatoes and fillets and flip gently onto plates, potato side up.