Crispy Skin Salmon With Roasted Baby Potatoes

• 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

1. Preheat the oven to 400u0b0F. Toss potatoes on a baking pan with 2 tbsp of the oil, thyme and 2 tsp of the sea salt.
2. Bake 40-45 mins, turning halfway, until golden brown.
3. Generously sprinkle salmon skin with remaining 2 tsp sea salt. Let stand for 5 mins.
4. 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.
5. Whisk mayonnaise, lemon juice and 1/2 of the chives in a medium bowl. Season to taste.
6. Spoon sauce over salmon and sprinkle with remaining chives. Serve with roasted potatoes garnished with additional thyme sprigs.

baby red potatoes, olive oil, thyme, salt, salmon, mayonnaise, lemon, chives

Taken from recipes-plus.com/api/v2.0/recipes/30958 (may not work)