Slow Cooker Salmon Potatoes Recipe 415

Steps:

• Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
• Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
• When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
• Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
• Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
• Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
• Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
• Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
• Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.