Roasted Salmon and Potatoes with Herb Vinaigrette
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I found it annoying to buy a bunch of herbs and then only use 1/2 teaspoon of each so I used more in the vinaigrette. Additionally, I also found it annoying to use only half of a peeled potato so I used both and layered them a bit on top of each other. The potatoes took an extra 20 or so minutes to cook, but because this meal is pretty simple to prepare I didn’t mind a little extra cooking time.

I had quite a bit of the vinaigrette left over so I used it next day for a salad.

olive oil
1 1/2 medium-sized Idaho potatoes, peeled and cut into 1/4-inch slices
salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 ts. Dijon mustard
1 small clove of garlic, peeled and finely chopped
1/2 ts. finely chopped fresh rosemary
1/2 ts. finely chopped fresh sage
1/2 ts. finely chopped fresh thyme
1 TB. finely chopped fresh parsley
2 salmon fillets, 6 ounces each, skinned

Note: this recipe yields 2 servings, you could double the ingredients for 4 servings, but you might need two baking dishes.

Heat oven to 400 degrees. Brush shallow baking dish with olive oil. Arrange potato slices in a single layer in bottom of dish. Brush potatoes with olive oil, and season with salt and pepper. Baked 12-15 minutes.

While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-sized bowl. Slowly whisk in 6 tablespoons of olive oil until emulsified. Season with salt and pepper to taste, and set aside. Brush salmon fillets with olive oil, and season with salt and pepper.

When potatoes are done, remove baking dish and reduce oven temperature to 250 degrees. Place fillets on top of potatoes, skinned side down. Roast 12 minutes. Remove salmon from oven, and drizzle each fillet with vinaigrette. Serve.

Sugar Snap Peas
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1 lb. sugar snap peas, ends trimmed
1 pat of butter
salt and pepper

Fill a medium saucepan with salted water and bring to a boil. Add sugar snap peas and butter to boiling water and let simmer for 3-5 minutes, until the peas are bright green but still crisp. Drain and season with salt and pepper.