Oven Roasted Salmon

We had a wonderful, fun-filled time with my sister, Mary, and her husband, Jim, during their recent visit with us! And one of the wonderful things we got to share was this salmon dish. I've been thinking that you might enjoy it too. So here's the recipe!

8 medium white potatoes, cut into 1/4 inch slices
3 tsp. olive oil plus 1/4 cup
4 salmon fillets, skin removed
2 tablespoons finely chopped green onions
salt and freshly ground pepper
2 tablespoons each: lemon juice, grainy dijon mustard
1/4 cup snipped fresh chives plus a few more for garnish

1. Heat oven to 425 degrees. Place potatoes in large pot; cover with cold water. Heat to boil and cook until just tender, about 15-20 minutes. Drain and cool to room temperature.
2. Heat 1 tsp. of the olive oil in large oven proof skillet. (I used a cast iron dutch oven so I'd have plenty of room for a couple of extra potatoes.) Add potatoes, overlapping slightly. Cook over medium heat on stove top for about 5 minutes. Lay salmon fillets over potato slices. Rub each fillet with olive oil and sprinkle green onions on top. Season with salt and pepper. Place skillet in oven; roast until salmon is opaque, slightly firm and done, about 10-12 minutes depending on thickness of fish.
3. Whisk together lemon juice and 1/4 cup of olive oil in medium bowl. Whisk in mustard and chives. Season with salt and pepper. Set aside at room temperature.
4. Transfer potatoes and salmon to plates. Whisk vinaigrette again and spoon over fish or serve on the side. Garnish with chive stems. Enjoy!