1 lb. (500 g.) red-skinned potatoes, quartered
2 Tbs. olive oil
Salt and freshly ground pepper
1/4 cup (2 oz./60 g.) Dijon mustard
2 Tbs. dry mustard
4 salmon fillets, about 6 oz. (185 g.) each, skin removed
4 Tbs. (1 oz./15 g.) panko or fresh bread crumbs
1/4 cup (1/2 oz./15 g.) chopped fresh flat-leaf parsley
- Preheat the oven to 375 degrees F (190 degrees C). In a large roasting pan, toss the potatoes with the olive oil and season with salt and pepper. Spread the potatoes evenly in the pan. Roast until the potatoes are golden, about 10 minutes
- Meanwhile, in a small bowl, stir together the Dijon and dry mustards. Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, gently pressing to adhere.
- Arrange the fillets in the pan, breaded side up, next to the potatoes. Bake until the fillets are barely opaque, the topping is golden brown, and the potatoes are tender, 15-18 minutes. Arrange the salmon fillets alongside the potatoes on a platter or individual plates, sprinkle with the parsley and serve. Serves 4.