Baked Lemon Salmon with Chive Butter Mashed Potatoes
Ingredients
1 lb. potatoes, peeled and diced
1 lb. Boneless salmon fillets (skin on)
2 Consalo Family Farms lemons, one sliced and one cut into wedges
1 cup chopped chives
3 tablespoons unsalted butter
Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
Fresh thyme, for garnish
Instructions
Preheat oven to 400 F degrees. Line an oven tray with parchment paper.
In food processor: combine the butter and chives and pulse until obtaining a green smooth paste.
Bring a medium pot of salted water to a boil and cook the potatoes for about 15 minutes, or until easily pierced with a fork. Drain, combine with chive butter and mash until smooth. Season to taste with salt and pepper.
Pat salmon dry. Place on prepared tray with the skin side down and brush with olive oil. Season with salt and pepper and top with sliced lemon.
Bake the salmon for 6-8 minutes for medium-rare, or until cooked to your liking.
Serve with Consalo Family Farms lemon wedges on the side for squeezing.
Garnish with thyme.
