This delicious roasted salmon recipe uses new potatoes, arugula and chives that you can get at your farmer’s market now! This dish is good enough for company and so easy to make!
Cooking time/temp: 

1 pound new potatoes, halved or quartered (depending on how big the potatoes are)
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound skinless salmon fillet
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/4 cup snipped chives
10 ounces baby arugula

Serves 4


1. Preheat oven to 425 degrees.

2. Toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes on a large rimmed baking sheet or cooking pan that has been previously oiled. Turn potatoes frequently to keep from burning

3. Turn potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10-15 minutes.

4. Transfer salmon to a plate; break into large pieces with a fork.

5. While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper.

6. Add arugula and potatoes; toss to combine.

7. Top salad with salmon pieces.