Idaho Potato, Olive, and Tomato Salad with Pan Seared Salmon 

Serves 4 with 8 portions of potato salad 

Prep time 15 minutes 

Cook time 25 minutes 

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1 pound fingerling potatoes, halved

1 pound cherry tomatoes, halved

1 18-ounce jar of pitted Castelvetrano green olives, crushed 

1 shallot, thinly sliced 

1/4 cup tender tarragon leaves 

1/2 cup parsley, chopped

Citronette 

1 shallot, minced 

Juice of 1-2 lemons (1/3 cup) 

1 tablespoon honey 

2 tablespoons white vinegar  

1/2 cup olive oil 

Salt and pepper to taste 

Pan Seared Salmon

4 6-ounce portions of salmon, skin on 

1 teaspoon olive oil 

Salt and pepper to taste 

1. Clean and slice the fingerling potatoes in half. Bring a pot of salted water to a boil.  Simmer the potatoes 10-15 minutes or until knife tender. Drain. 
2. In a mixing bowl, combine the warm potatoes, sliced cherry tomatoes, crushed and pitted olives, shallot, and fresh herbs.
3. In a smaller mixing bowl, whisk the citronette ingredients, then pour over the potato mixture. Gently toss and set aside. 
4. Season the salmon. Add the oil to the pan. Sear the fish flesh side down 2-3 minutes.  Flip and sear the skin side 3 minutes. Cook until the center is medium well.  
5. Serve the salmon and salad with a side of vegetables. Enjoy!