Oven-Roasted Salmon With Dijon Mustard & Chives Sauce

Preheat the oven to 400 to 450 degrees F.

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until tender, about 15 to 20 minutes. Drain into a colander and allow to cool to room temperature. Cut the potatoes into 1/4-inch thick slices, with or without the skins, as you prefer. In four 6-to-8-inch nonstick skillets, distribute the potatoes, overlapping slightly. Lay a salmon fillet in the center of each pan.

Rub each fillet with a few drops of olive oil. Sprinkle the shallots on the fish and season with salt and pepper.

To make the vinaigrette: In a medium bowl, whisk together the lemon juice and the 1/4-cup of olive oil. Add the mustard and snipped chives. Season with salt and a generous dose of black pepper to taste. Set aside at room temperature.

Place skillets on the lower rack of the oven and roast until the salmon is opaque, slightly firm and done, about 10 to 12 minutes, depending on the thickness of the fish. Carefully remove the skillets. With one or two spatulas, transfer the potatoes and salmon to warm serving plates. Whisk the vinaigrette again to combine ingredients and spoon over the fish or serve in a sauceboat on the side. Garnish with the chive stems and serve immediately.