Garlic Lemon Roast Salmon on Fingerling Potatoes

This is an easy meal, starch and protein all made together and in under 20 minutes.  The original recipe is from The Splendid Tables How to Eat Supper, I made a few alterations but not many.

POTATOES

I used about 1lb-1 1/2 lb fingerling potatoes, you can also use 10-12 small red skin potaotes I leave them unpeeled

Boiling salted water

Put potatoes in boiling water and simmer for 15 minutes, until slightly firm when poked with knife or fork.  Drain in collander and rinse under cold water to stop cooking.

While potatoes are cooking heat oven to 400 degrees.  Combine the following ingredients for Marinade.

MARINADE

1/2 cup extra virgin olive oil, I used the Pasolivo Lemon Flavored Olive Oil I had around

5 large garlic cloves ( pressed)

Juice of 1 large lemon

salt and pepper

I just mixed all ingredients in bowl, recipe suggests putting in food processor, but my way works fine with less to clean.

Once marinade is mixed, pour over salmon that has been placed in shallow bowl.  Put in fridge and let sit for 30 minutes or even a couple hours.

FISH

4- 1 inch thick salmon steaks, I used salmon fillets that were thick, you can also use halibut, or pacific cod, or even snapper, just shorten the cooking time for snapper

2 full tsp of capers

When potatoes are cool enough to handle, slice them somewhat thinly.  I leave mine with the skin on tho save time, but you can peel them.  Place potatoes, slightly overlapping along bottom of shallow pyrex baking dish that will hold all of fish with room to spare.  Moisten potatoes with a little of marinade and sprinkle with 1 tsp or a touch more of the capers.  Top potatoes with salmon and remaining marinade and remaining capers or capers to taste.

Roast salmon in preheated oven for 8-10 minutes or until fish firm when pressed.  Make a cut in fish to make sure it is barely opaque in center.  I try and bring the fish slightly to room temperature before putting in oven.