Lemon Honey Baked Salmon with Blistered Tomatoes, Roasted Potatoes, and Hollandaise

This recipe is a great way to use up the extra lemons and thyme in your pantry. The chicken broth adds a savory flavor and helps the salmon absorb the lemon. You will love the smells that fill your kitchen with this recipe.

INGREDIENTS

For the lemon baked salmon and tomatoes:

• 2 lbs. sockeye salmon
• 2 whole tomatoes, sliced
• 4 whole lemons, sliced
• 2 Tbs brown sugar
• 1 Tbs honey
• 1/2 cup olive oil
• 4 sprigs thyme
• 1 Tbs butter, sliced into thin pats
• 3/4 cup chicken broth
• 2 cloves garlic, crushed
• Salt and pepper

For the roasted potatoes:

• 1 lb. fingerling potatoes, sliced lengthwise
• 4 Tbs olive oil
• 2 tsp salt
• 2 sprigs thyme

For the hollandaise:

• 6 egg yolks
• 2 Tbs clarified butter, melted
• 4 sprigs tarragon
• 2 Tbs vinegar
• 1 Tbs olive oil
• Salt and pepper

For garnish:

• Kale
• 1 loaf of rustic bread
• Lemons
• Thyme
• Flaky sea salt

INSTRUCTIONS

In a large Pyrex dish, arrange salmon filets. Top with remaining ingredients for lemon baked salmon and tomatoes. Place in oven preheated to 400 degrees F and bake for 25 minutes.

Place fingerling potatoes on a baking sheet. Drizzle with olive oil and top with salt and thyme sprigs. Place in preheated oven with salmon and bake for 15 minutes.

Place the egg yolks in heat proof bowl.

Add tarragon, vinegar, and olive oil to a small pan and bring to a simmer.

Boil water in a large pot and place heat proof bowl with egg yolks on top to create a double boiler. Strain the tarragon pieces out of vinegar mixture, then add mixture to egg yolks and mix vigorously until thick. Slowly stir in clarified butter, salt, and pepper. Set aside.

Turn oven to broil and cook salmon and potatoes for another 5 minutes or until potatoes are crisp and tomatoes are blistered.

Plate as desired with garnish ingredients.