Crispy Skin Salmon With Roasted Baby Potatoes - cooking recipe

Ingredients

2 lbs baby red potatoes, scrubbed
1/4 cup olive oil
1 tbsp lemon thyme leaves, plus additional sprigs, for garnish
4 tsp sea salt
4 None salmon fillets, skin on (5-6 oz each)
1 cup mayonnaise
1 None lemon, juiced
1 bunch chives, finely chopped

Preparation

Preheat the oven to 400\u00b0F. Toss potatoes on a baking pan with 2 tbsp of the oil, thyme and 2 tsp of the sea salt.
Bake 40-45 mins, turning halfway, until golden brown.
Generously sprinkle salmon skin with remaining 2 tsp sea salt. Let stand for 5 mins.
Heat remaining 2 tbsp oil in large skillet on high heat. Cook salmon, skin-side down, 3-4 mins until flesh is opaque but still pink in center. Turn and cook 2-3 mins.
Whisk mayonnaise, lemon juice and 1/2 of the chives in a medium bowl. Season to taste.
Spoon sauce over salmon and sprinkle with remaining chives. Serve with roasted potatoes garnished with additional thyme sprigs.