Preheat the oven to 350 degrees F (180 degrees C).
Russet Potatoes (3 cups)
and toss in a baking dish with
Olive Oil (as needed)
, salt, and
Ground Black Pepper (to taste)
Roast for 30-40 minutes, until tender and brown. Set aside.
Salmon Fillets (1.5 lb)
on a sheet pan covered in aluminum or parchment paper. Blot the salmon with a paper towel to get off any excess moisture. Drizzle with olive oil and salt and pepper.
When potatoes are done place salmon in the oven and roast for about 10-12 minutes, depending on thickness, until it flakes easily with a fork.
In a bowl mix together the
Mayonnaise (1/2 cup)
, 2 Tbsp of
Dried Dill Weed (1 Tbsp)
Kosher Salt (1/2 tsp)
, and pepper. If your dressing is too thick, use a little more lemon juice to thin it out. You can even use water or white vinegar, 1 tsp at a time.
Romaine Lettuce (8 cups)
up and divide equally among four plates. You can use as much or little romaine lettuce as you want. I typically like about 2 cups per plate.
English Cucumber (1)
and divide it amount the four plates along with the roasted potatoes.
Using a fork, break the salmon up and divide it among the four plates as well. Drizzle the dressing over each salad. Serve warm, or at room temperature.