Baked Salmon with Potatoes and Green Olives

• 2 medium Yukon Gold potatoes
• 4 medium shallots, sliced (about 1 cup)
• 2 tablespoons unsalted butter (see Notes)
• 6 boneless, skinless salmon fillets (about 5 ounces each)
• 1 1/2 cups pitted, sliced green olives (cracked green or Spanish olives both are good)
• 1 cup dry white wine (such as Chablis)
• 1 cup vegetable stock or chicken stock, preferably homemade (recipes in Chef's Appendix)
• 1 tablespoon salt
• 18 teaspoon freshly ground black pepper
• 2 scallions, sliced crosswise, including part of the green (1/4 cup)
• 1/4 cup very thinly sliced fresh basil leaves
• 1/4 cup seeded and diced fresh tomatoes

1. Cook the potatoes.
2. Peel the potatoes and cut into 1/2 -inch dice.
3. Place in a 2-quart saucepan; add water to cover.
4. Cover the pan and bring to boiling over high heat; cook for 4 minutes.
5. Drain in a colander.
6. Cook the salmon.
7. Preheat the oven to 375F.
8. Rub the butter over the sides and bottom of a flameproof baking dish large enough to hold the salmon fillets in one layer.
9. Sprinkle the shallots over the bottom of the dish.
10. Arrange the salmon on top; add the potatoes and olives.
11. Pour in the wine and broth; sprinkle the salt and pepper over all.
12. Heat the dish over high heat until the liquid is not quite boiling and then place in the oven.
13. Bake until salmon is cooked through--8 to 12 minutes.
14. Finish the sauce.
15. Transfer the salmon to a serving platter and keep warm.
16. Place the baking dish with the sauce on the stove top again and bring to simmering over medium heat, stirring constantly; stir in the tomatoes and heat through.
17. Stir in the scallions and basil and then
18. immediately pour the sauce over the salmon and serve.

potatoes, shallots, unsalted butter, salmon, green olives, white wine, vegetable stock, salt, black pepper, scallions, very, tomatoes

Taken from www.cookstr.com/recipes/baked-salmon-with-potatoes-and-green-olives (may not work)